This position has primary responsibility for the daily operations of the kitchen line. Responsibilities include production and preparation of all menu items by adhering to food sanitation guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare orders to guests specifications, with special attention to allergens and notes on orders.
• Prepares kitchen line and all necessary kitchen products for service by following checklists.
• Able to work all stations in absence of other staff.
• Assists with training of culinary staff.
• Receives and checks in purchased items to ensure accuracy, quality and quantity.
• Transports supplies and equipment between storage and work areas.
• Cleans kitchen equipment.
• Reorganizes work area in preparation for the next shift.
• Leads and directs work of culinary staff in the absence of salaried Chef staff.

• Complies with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety.
• Completes all other duties as assigned.

MINIMUM REQUIREMENTS

• 2-3 years related experience in a high-volume, high energy, food and beverage environment.
• Working knowledge of state and federal laws and regulations related to food, safety, and sanitation.
• Availability to work nights and weekends as needed.
• While performing the duties of this job, the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use kitchen station tools and equipment; and communicate with guests, employees, and management.
• The employee must move up to 50 pounds frequently.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

PREFERRED SKILLS & QUALIFICATIONS

• Food handler certification or ability to obtain within 45 days of hire.