Vacancy expired!
FLSA Status: Non Exempt
Department: Food and Beverage Kitchen
Reports to: Executive Chef or Other Department Manager or Director
General Purpose:
Prepares various food products for restaurant and banquet operations, guest consumption and enjoyment.
Essential Duties:
Prepares sufficient quantities of food product in accordance to production plan or forecast needs.
Wraps, dates, and rotates food items.
Utilizes whole food products eliminating any waste.
Maintains overall cleanliness and sanitation standards in assigned areas.
Alerts chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely manner
Requisitions inventory and receive supplies as necessary for daily production.
Ensures proper storage of food items.
Incorporates safe work practices in job performance.
Regular and reliable attendance.
Performs other duties as required.
Education/Experience:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
PhysicalDemands:
Frequently stands, uses hands, talks, hears, tastes and smells. Regularly walks and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crouches, or crawls. Regularly lifts up to 50 pounds and occasionally lifts up to 100 pounds.
Vacancy expired!