Essential Functions:

1.       Able to obtain a valid food service permit.

2.       Consistently arrives to work as scheduled, prepared to assume shift responsibilities.

3.       Consistently arrives to work well groomed and in proper uniform.

4.       Knowledgeable in Division of Responsibilities, PAR Sheet, Food Handling Procedures and Managing Food Allergen Risks as outlined in the department training manual.

5.       The “Shelf Life” of products is adhered to in accordance with the corresponding recipe.

6.       Consistently demonstrates health department regulations for proper food storage in all refrigeration units and dry storage areas.

7.       Demonstrates proper knowledge of station preparedness: product utilization and rotation, day dots, correct portioning per item, never wasting usable product.

8.       Ensures all food items prepared in the kitchen meet or exceed Company’s food quality standards.

9.       Records all waste on the provided waste sheet.

10.    Ensures the station is prepared for anticipated levels of business.

11.    Practices “clean as you go” techniques.

12.    Maintains the kitchen in a clean, organized manner, both food preparation areas and storage areas, including floors.

13.    Demonstrates and practices safe knife skills.

14.    Knowledgeable in the equipment used on the line.

15.    Knowledgeable in all the menu items prepare in the station.

16.    Consistently demonstrates an understanding of health department regulations pertaining to basic hygiene.

17.    Consistently takes an unsolicited approach to teamwork by helping other employees to insure guest satisfaction.

18.    Follows all Company accounting policies and procedures regarding employee meals.

19.    Engages guests, coworkers and managers with a positive, friendly, professional approach during all interactions.

20.    Willingly, and with positive attitude, follows direction of all management and supervisors, including additional requests for side work, cleaning, etc.

21.    Complies with, and supports, all policies set forth by the Company employee handbook and the department training manual.

22.    Keeps china/glass breakage to a minimum.

Working Conditions and Environment:

1.       Must be able to work a variety of scheduled shifts, based on the needs and volume of the operation (example: late hours, holidays, weekend, etc).

2.       Must work well in a fast paced environment.

3.       Must work well under pressure.

4.       Demonstrates good time management skills and multitasking skills.

5.       Follows Company and state safety guidelines to provide a safe working environment.