Responsible for preparing and cooking food at all stations in the kitchen. Responsible for reading and following recipes, and maintaining food and quality standards.
Requires 1 year culinary experience in buffet and line cooking.
Ability to operated and use all kitchen equipment
Communicate clearly and efficiently.
Ability to use knives to slice and cut food.
Through understanding of menu items and their preparation and presentation.
Assist in maintaining a neat, clean and safe working environment.
PHYSICAL AND ENVIRONMENTAL DEMANDS:
Ability to lift up to 50lbs. of equipment and food supplies from feet, waist, chest and able shoulder levels
Ability to push/pull up to 75 lbs.
Ability to stand and walk up to 8 hrs. per day
Ability to use hands, arms and wrists to perform cooking duties repetitively and grasp kitchen utensils for 8 hrs. per day.
Work involves heat and fumes due to ovens, stove tops, deep fryers, steamers and broilers.
Odors from food and gas stoves. Wet, slippery, tiled concrete and rubber surfaces.
Requires good people skills.