The role of a morning sandwich maker at Genna Benna's is to prepare food to the exact specifications of the chef and our guests. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. As a line cook at Genna Benna's, you will be responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other food products as well as preparing and portioning food products prior to cooking. Also, perform other duties in the areas of food and final plate preparation, including plating and garnishing of cooked items and preparing appropriate garnishes for all menu items. Side work and other cleaning duties must also be performed before, during and after each shift.

• Station Setup: Set up your station according to restaurant guidelines to ensure a smooth service period.
• Food Preparation: Prepare all food items as directed in a sanitary and timely manner, following recipes, portion controls, and presentation specifications.
• Inventory Management: Restock all items as needed throughout the shift to maintain a well-stocked kitchen.
• Quality Control: Assume 100% responsibility for the quality of products served, maintaining a clean and sanitary work station.
• Food Handling: Handle, store, label, date and rotate all products properly, adhering to food safety guidelines.
• Teamwork: Assist in food prep assignments during off-peak periods as needed and work collaboratively with other kitchen staff.
• Equipment Maintenance: Have a basic understanding of how to properly use and maintain all equipment in the kitchen.
• Closing Procedures: Close the kitchen properly and follow the closing checklist for kitchen stations, assisting others in closing the kitchen.
• Continuous Improvement: Attend all scheduled employee meetings and bring suggestions for improvement.

• Education: High school diploma or equivalent preferred.
• Experience/Knowledge: Previous prep or line cook experience preferred, with the ability to communicate clearly with managers, kitchen and dining room personnel.
• Cooking Skills: Must be able to speak, read and understand basic cooking directions, follow printed recipes and plate specifications, and possess basic understanding of professional cooking and knife handling skills.
• Safety and Sanitation: Understanding and knowledge of safety, sanitation and food handling procedures.

• Vision: Able to speak and hear, with close vision, distant vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Mobility: Be able to work in a standing position for long periods of time (up to 8 hours), with constant standing and some walking.
• Lifting: Be able to reach, bend, stoop and frequently lift up to 40 pounds and occasionally lift/move 50 pounds.

• Environment: Generally in an indoor setting, with varying schedule to include evenings, holidays and extended hours as business dictates.
• Exposure: Frequently exposed to heat/cold from the mechanical equipment, with possible exposure to toxic/caustic chemicals and fumes or airborne particles.
• Noise Level: The noise level in the work environment is usually moderate to loud.