Job Title

Ensure the quality of the food items and notify manager if a product does not meet specifications.Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.Inform Chef of any excess food items that can be used in daily specials or elsewhere.Maintain food logs for all food products (e.g., production charts).Sanitation and MaintenanceWash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.Stocking/ReceivingMonitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.Kitchen Tools & EquipmentUse kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.Food PreparationPrepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.Prepare ingredients for cooking, including portioning, chopping, and storing food before use.Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.Prepare special meals or substitute items, where possible, to satisfy guest requests.Supervise and coordinate activities of cooks and workers engaged in food preparation.Determine how food should be presented and create decorative food displays.Set-upEnsure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.Maintenance, Sanitation, and Cleaning ActivitiesEnsure food storage areas are clean.