Description:
**Roundsman Duties and Responsibilities**
- Create and uphold a positive, productive working environment. Identify training needs and continually strive to cultivate the professional development of the kitchen.
- Maintain a working knowledge of each station including: fry station, garde manger, grill, and roast, as well as a general knowledge of production kitchen processes, catering and other areas.
- Fill in to cover breaks and other station absences and staffing needs.
- Fill in in Events kitchen during an event, as needed.
- Fill in as acting Snack Bar supervisor in the absence of Sous Chef, including calling orders, prioritizing tasks and directing line cooks.
- Supervise the close of each station on the line and direct other responsibilities to insure the accurateness and completeness of the closing checklist.

**Daily Duties**:

- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Assumes 100% responsibility for quality of products served.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Follows proper plate presentation and garnish set up for all dishes.
- Handles, stores and rotates all products properly.
- Assists in food prep assignments during off-peak periods as needed.
- Opens and closes the kitchen properly and follows all checklists for kitchen stations. Assists others in opening and closing the kitchen.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Follows all customer service guidelines in interactions with guests.
- Performs other related duties as assigned by the Chef or manager-on-duty.

**Requirements**:
**Key Job Skills**:

- A minimum of 2 years of experience in kitchen preparation and cooking.
- At least 6 months experience in a similar capacity.
- A positive attitude and a desire to learn.
- Must work well independently as well as with the team.
- Must be able to communicate clearly with managers, kitchen and dining room personnel.

**Physical Requirements**:

- Ability to stand, bend, stoop, reach and walk constantly for long periods of time - up to 7 hours
- Ability to safely navigate the Tasting Room and Snack Bar areas including crowded spaces, wet/slippery floors, hot or sharp kitchen equipment and tools, and/or stairs
- Ability to lift, carry and maneuver boxes, equipment and supplies of a variety of weights, with or without the assistance of a coworker

**Work Environment**:
Tröegs Brewing Company is a climate-controlled brewing and packaging facility. The following is a representative list of what a co-worker might encounter during a typical work day:

- Hot water,
- Steam,
- Pressurized vessels, and
- Loud working areas.

Co-workers regularly handle hazardous materials and regularly come in contact with broken glass and wet floors while working in close proximity to moving mechanical parts.