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Job Overview: Assist with the organization, preparation and service on the line as directed. Ensure the quality preparation of all menu items to established specifications and the proper handling /storage of all food items in accordance with standards. Contribute to the fluid operation of the cooking line. Inform the General Manager or Supervisor of any ingredients that need to be ordered for service to ensure preparation of a fresh, high quality product. Work at assigned station and ensure consistent presentation and high quality of all prepared plates.

Reports To: Restaurant General Manager, Assistant General Manager, Manager

Key Relationships:

Internal: Restaurant Staff, Bar Staff, Kitchen Staff

External: Restaurant Guests and Food Vendors

Qualifications/Skills:

Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.

Essential:

1. Ability to effectively communicate in English with co-workers and management to their understanding.

2. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.

3. Ability to prioritize work assignments.

4. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

5. Ability to work well under pressure of organizing and attaining production schedules.

6. Ability to ensure quality standards are met.

7. Ability to operate, clean and maintain all equipment required in job functions.

8. Three years experience in a similar position.

9. Ability to work all stations on the line for designated meal period and assist in the training of new culinary staff members.

10. Punctuality and reliable attendance.

11. Ability to follow directions and create respectable menu items.

12. Ability to guarantee execution and presentation excellence of all menu items.

13. Interpersonal skills and the ability to work well with others and the public.

Desirable:

1. Culinary training.

2. Ability to communicate in a second language

3. Serv-Safe certification and training

Essential Physical Abilities:

· Endure various physical movements throughout the work areas, such as reaching, bending and stooping.

· Ability to stand and/or walk continuously throughout the shift to perform essential job functions.

· Sufficient manual dexterity to be able to grasp, load, and carry tools.

· Ability to endure repetitive motions for extended periods of time.

· Ability to maintain good coordination while serving orders quickly.

* Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or

carry or otherwise move received goods and boxes.

Essential Job Functions:

* Ensure that all preparation and closing duties are completed to standard before signing out.

* Oversee and help with the supervision and the maintenance of the cooking and prep lines.

* Prepare menu items following recipes guidelines.

* Work on line during service and assist wherever needed.

* Inform Management of shortages, excesses and abnormalities in kitchen.

* Practice correct and safe usage and care of all machinery in the kitchen operation.

* Assist Management in ongoing training of new Cooks.

* Thorough knowledge of all menu items produced by assigned station

* Assist in overseeing plates prepared before they are sent out to dining room or bar areas

* Keep work area clean and organized.

· Work in a clean and orderly fashion.

· Ensure that all prepared plates going out to dining room are in order with allergy requests.

* Promote a work environment conducive to teamwork.

Secondary Job Functions:

· Attend meetings, training sessions and tastings as scheduled.