Kitchen Specialist must possess the fundamental knowledge of culinary skills and techniques, learned either at culinary school or through work history. The ability to teach and follow health and safety regulations. Kitchen Specialists must possess ability to work well in a stressful and fast-paced environment.
Responsibilities:
• Prepare ingredients such as meats and vegetables that need to be used for food preparation purposes.
• Make the availability of fresh ingredients possible on a daily basis.
• Cut, slice vegetables and fruits and store them properly.
• Rotate food items in cold storage and trash any expired items.
• Sort, chop, and store food items that need to be used for cooking purposes.
• Assure the cleanliness and sanitization of all work areas such as countertops.
• Arrange for ovens and cooking ranges to be set at proper heat levels.
• Clean and sanitize kitchen floors, ovens, and other cooking equipment periodically.
• Wash and dry dishes, flatware and glasses and throw away trash in trash receptacles.
• Ensure all food meets our quality standards.
• Ensure and maintain that all cooking and refrigeration equipment is in good working order.
• Knowledge of health and safety rules in a kitchen.
• Instrumental in assisting Restaurant Leader with controlling food cost through proper inventory and ordering.
• Assists in training new Team Member to a high level of kitchen safety and job proficiency.
• Adheres to all prep procedures and follows recipes 100% of time.
• Utilizes all compliance systems, kitchen tools and procedures with 100% integrity.
• Maintains high cleanliness standards and role model accountability for adherence to local health requirements.
Requirements:
• Manual dexterity able to operate cutting tools and kitchen utensils.
• A team player with good communication skills.
• Patient with an ability to stay positive under pressure.
• Very good physical condition and endurance.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.