FB Plateau Culinary Worker

About the Role

Responsible for attractively preparing, cooking, and presenting food items in Plateau, Traditions, or the Employee Cafe depending on business needs. Follows set recipes and menu specifications while prioritizing customers and safe food handling.

Responsibilities

• Comply with regulatory laws, employee handbook, department policy and procedures, and safety codes.
• Prepare, sauté, broil, fry, bake, and grill food items in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner and ensure ingredient supply levels are accurate.
• Move items from shelves to carts and transport to assigned stations for restocking.
• Maintain the required par of food items in assigned stations and keep work areas sanitary and organized.
• Understand and maintain proper safety and health codes, ensuring all areas are clean and free of debris.
• Demonstrate proper care, storage, use, and cleaning of all tools and equipment.
• Follow proper FIFO procedures, returning and storing product and equipment to designated areas.
• Maintain competent product knowledge for correct storing and handling of all perishables.
• Prepare food products according to standard recipes and specifications.
• Effectively communicate with team members, including service and kitchen maintenance personnel, chefs, and managers.
• Follow management directives and assist with other job-related duties as assigned.
• Promote WRC Quality Service Standards: Safety, Integrity, Courtesy, Team, and Show.

Requirements

• Minimum of one (1) year experience in an upscale restaurant.
• Excellent knife skills and knowledge of different knife cuts.
• Ability to operate grill, fryer, broiler, oven, and French top as needed.
• Functionally literate: able to read and follow written recipes and procedures.
• Licensed or certified as a food handler or completes within 30 days of employment.
• Effective communication skills, both verbal and interpersonal.
• Available to work all hours, shifts, weekends, and holidays.
• Excellent personal hygiene and neat, professional appearance.
• Must pass a criminal history clearance check.
• Must be at least 18 years of age.

Preferred Qualifications

• Culinary II: Good working knowledge of professional kitchen equipment and food products with three (3) months’ hot food cooking experience.
• Culinary I and lead/supervisory experience preferred.
• One-year hot food cooking experience or culinary school.
• Understanding of cooking meats, fish, poultry, vegetables, and grains using different methods.

Pay

Wage range: $20.00–$22.00 per hour.