Employee Dining Room Cook or Attendant

Responsibilities

• Prepare, sauté, broil, fry, bake, and grill food items in accordance with kitchen needs.
• Operate grill, fryer, broiler, oven, and French top in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner.
• Ensure ingredient supply levels are accurate.
• Maintain a sanitary and organized work area.
• Understand and maintain proper safety and health codes and regulations.
• Maintain cleanliness and remove debris from assigned areas.
• Demonstrate proper care, storage, use, and cleaning of all tools and equipment.
• Show competent product knowledge by correctly storing and handling perishables, maintaining quality, security, values, and integrity.
• Prepare food products according to standard recipes and specifications.
• Communicate effectively with other team members, including service and kitchen maintenance personnel.
• Stock and replenish condiments, napkins, straws, and other counter items.
• Assist with daily preparation of food and prepare product for service.
• Maintain the required par of food items on the buffet.
• Maintain proper food rotation procedures at all times.
• Follow proper procedures in food safety and sanitation and maintain buffet temperature logs.
• Clock in and out on time.
• Coordinate with the leader to ensure proper par levels or the next day’s product needs.
• Absolutely assist with any other job-related duties that may be assigned.

Qualifications

• A high school diploma is required.
• A culinary degree is preferred.
• Experience in the hospitality industry is preferred.
• Flexible to work various shifts, weekends, and holidays.