Job Description
Job Description
Key Responsibilities
Food Preparation
- Prepare menu items according to recipes, specifications, and Kitchen Manager direction.
- Complete daily prep lists assigned to your station.
- Monitor oven temperatures and cooking times to ensure food quality and safety.
- Follow established portion control and quality standards.
- Verify product accuracy before food leaves the kitchen.
Food Storage & Inventory
- Properly store, restock, or dispose of leftover and unused food products.
- Monitor inventory levels and communicate shortages to the Kitchen Manager.
Sanitation & Safety
- Maintain a clean, organized, and sanitized workstation.
- Follow all health department regulations and food safety standards.
- Clean and shut down kitchen equipment at the end of each shift, ensuring one oven is ready for the next shift.
- Immediately report safety hazards, equipment issues, or health concerns to management.
- Adhere to all safety procedures when operating kitchen equipment and handling utensils.
Equipment Operation
- Safely operate and maintain ovens and other kitchen equipment.
- Use kitchen tools and equipment according to company standards and training.
Teamwork & Communication
- Communicate professionally with kitchen staff and management.
- Follow company policies, procedures, and workplace standards.
- Assist with labeling, product organization, and other assigned duties as needed.
Qualifications
Required
- High School Diploma or GED.
- 2-4 years of related cooking or food preparation experience, or an equivalent combination of education and experience.
- Current ServSafe Certification.
- Ability to lift up to 50 pounds.
Preferred Skills
- Excellent communication and interpersonal skills.
- Strong organizational and time management abilities.
- Ability to multitask in a fast-paced environment.
- Attention to detail and commitment to food quality.
- Professional attitude and strong work ethic.
Work Environment
- Fast-paced commercial kitchen setting.
- Frequent exposure to hot ovens and high-temperature cooking environments.
- Moderate noise levels.
Physical Requirements
- Ability to stand and walk for extended periods.
- Frequent use of hands and arms for reaching, lifting, and food preparation.
- Ability to bend, kneel, crouch, climb, and balance as needed.
- Ability to taste and smell food products to maintain quality standards.
- Ability to occasionally lift and carry up to 50 pounds.