Primary Tasks:
- Perform assigned opening tasks
- Set up and stock station with all necessary supplies
- Prepare food for service (e.g. chopping vegetables or making sauces)
- Fulfill the guests’ expectations by providing quality food on time
- Prepare and cook food items based on standard recipes
- Follow operating procedures
- Handle special circumstances
- Track food quality
- Process and manage food tickets
- Notify cashiers of completed orders
- Maintain a positive and professional approach with coworkers and guests
- Answer, report and follow restaurant manager’s or owner’s instructions
- Use cost-control measures
- Follow sanitation guidelines
- Clean up station and take care of food
- Stock inventory appropriately
- Perform closing tasks
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Complete daily kitchen chores
- Replenish supplies and report when items are needed for ordering.
- Clean kitchen and take out trash.
- Assist with washing of dishes and deep cleaning as needed.
- Attend all scheduled employee meetings and offers suggestions for improvement.
