This position has primary responsibility for production and preparation of all menu items by following kitchen checklists.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepares orders to guests specification, with special attention to allergens and notes on orders.
• Prepares kitchen line and all necessary products for service following checklists.
• Able to work assigned station in kitchen.
• 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.
• 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

• 1-2 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.