POSITION SUMMARY:  Handles all duties in the areas of the kitchen including cooking, preparing and or serving food as ordered. Complying with all applicable sanitation, health, and personal quality and hygiene standards.  Follows company standards for food production programs and procedures. Maintains appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. ESSENTIAL DUTIES INCLUDE: 

• Sets up, stocks and organizes workstation at the beginning of the day.
• Thaw, cut and prepares food items.
• Portions food items and stores them in proper containers.
• Set levels for production of food items. Checks stock levels in coolers for sufficient stock.
• Use knives, measuring ladles, scoops, scales, can opener, kitchen scissors or other kitchen equipment including, without limitations, slicer, mixer, skillets, steamers, and other tools.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. 
• Organize items for sautéing, blending, cooking in ovens, grilling, frying in fryers, pasta cookers and steamers to insure accuracy of items ordered.
• Prepare broiled, baked, grilled, steamed, sautéed, blended, and fried items using recipes.
• Use sauté pans, stockpots, grill, stove, ovens and fryers. Acknowledge cooking times for all items to ensure it is cook properly.
• Complete food temperature checks before serving.
• Prepare menu items assuring proper plate presentation and garnish of each plate.
• Maintain proper food storage temperatures and rotation, using FIFO Method.
• Store food properly and safely by marking dates and items.
• Clean and sanitizes workstation during the day and at the end of the day.
• Perform side duties including cleaning ovens, steamer, tilt skillets, slicers, mixer, hoods, filters and other line equipment, washing floors, organizing and cleaning storerooms. 
• Handle multiple priorities, work under stress and exercises good judgment when dealing with guest situations and complaints.
• Complies with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques.
• Follows sanitary practices for general cleanliness and maintenance of Kitchen area.
• Reports necessary equipment repair and maintenance.
• Maintains a well-groomed appearance and wears proper attire, according to the dress code.
• Maintain daily production records.
• Performs other work-related duties as assigned.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

• One-year related work experience.
• Prior experience in related food service positions required
• Moderate reading and writing skills; ability to follow written and oral instructions and procedures
• Promotes positive public relations with guests. 
• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.