Assist other line employees with daily responsibilities.
Prepare production in accordance with established standards set by Restaurant Chef.
Sees to the proper labeling, rotation, storage temperature and environment required.
Strive to eliminate over-production and over-purchasing.
Maintain quality inventory control of your production.
Ensure that production and storage areas are maintained in accordance with city and state health department codes.
Promotes positive public/employee relations at all times.
Maintains a clean, safe, hazard-free work environment within area responsibility.
Minimum of One (1) to Two (2) years of experience working in a high volume kitchen
While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.