Kitchen Staff

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Engages in activities associated with the preparation, cooking, and delivery of menu items to company specifications for service to patrons. Sanitation of kitchen areas, including dish washing and trash disposal.

Pursuant to Department of Labor parameters, Restaurant Kitchen Staff - BOH position is classified as an hourly, non-exempt position. Compensation will be hourly. Position is subject to all federal, state, and local wage and hour regulations.

*Posting of photo requested but not required

* Assists with meal preparation as needed.
* Assists with setting up serving line.
* Sets up garbage containers and utensil pans for self-bussing after the meal.
* Washes dishes and pots and pans after meals.
* Scrape leftovers from dishes into garbage containers.
* Operates dishwasher.
* May clean dining area.
* Sweeps and mops walk-ins, kitchen, refrigerator, and dishwasher rooms.
* Checks-in and puts away orders and deliveries in storeroom and freezer on days needed.
* Store food in designated containers and storage areas to prevent spoilage.
* Prepare menu items according to guest’s orders or supervisors’ instructions following approved procedures.
* Take and record temperature of food and food storage areas such as refrigerators, freezers, and holding trays or compartments.
* Keep records of the quantities of food used. Cooks ordered items to specifications per approved procedures and recipes.
* Portion and prepare food items for storage. Weigh and measure ingredients. Wash, peel, and cut various foods to prepare for cooking or serving.
* Recycle designated items.
* Mix ingredients for salads.
* Mix sauces.
* Shake ordered food items in sauces.
* Distribute food items to serving staff for delivery to guests per itemized order.
* Being punctual for all shifts and assigned work duties.
* Training and teaching co-workers.
* Working co-operatively with others in an environment of mutual professionalism, dignity, and respect.
* Adherence to policies and procedures of the employer.
* Adherence to all food safety and quality policies and procedures.
* Kitchen sanitation and hygiene duties.
* Trash disposal. Inform supervisors when equipment is not working properly, when food and supplies are getting low, and order needed items.
* Package take-out foods or serve food to customers.
* Stir soups and sauces.
* Other duties may be assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

No prior experience or training.

Ability to effectively communicate in the English language. Must be able to read and understand the menu, ticket writing, and a computerized register system.

Ability to apply common sense understanding to carry-out simple instructions. Ability to deal with standardized situations with only occasional or no variables. Utilize judgment to access value, importance, or quality of things or people. Ability to communicate and assist with handling and resolving complaints.

Must attend Orientation and agree to policies and procedures as outlined in the New Employee Handbook and New Hire Packet. Must complete food safety certification. Must successfully attend and complete all other required training.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand for long periods; walk; use hands and fingers to handle, or feel, or carry objects, product, or controls; and smell, taste, talk, and hear. The employee may occasionally sweep, climb, lift, balance, or stoop. The employee frequently is required to reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, and the ability to adjust focus. The employee utilizes computer point of sale devices.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of a restaurant establishment. Schedules may vary from week to week, including weekdays, weeknights, weekends, and holidays. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles from the kitchen. The employee occasionally works in outside weather conditions when on promotions or, where part of the facility has a station which includes tables located on an outdoor patio area. Also is occasionally exposed to wet and/or humid conditions, when in the dish area or walk in cooler, and sometimes uses toxic or caustic chemicals when cleaning. The noise level in the restaurant is usually loud.
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