General Summary:
To produce menu items in a timely and efficient manner, while maintaining a clean and safe work environment. This position is also required to help prep when not cooking or cleaning.
Duties and Responsibilities:
Meet and greet guests (internal and external) with a smile.
Greet guests with “Welcome to..” and thank them when they leave.
Must wear slip-resistant shoes.
Knowledge of company policy and procedure
Comply with all portion sizes, quality standards, department rules, policies, and procedures
Keep lined stocked
Keep a positive working relationship with other employees
Produce menu items in an efficient and timely manner
Assist co-workers when needed
Assist in training new hires
Check-in food orders (putting away and rotating old/new stock)
Ensure food temperatures are correct for food
Ensure that plate presentation is correct
Must wear any and all personal; protective equipment
Assist Kitchen Manager with special or new menu items
Inform management of improperly working machinery
Menu knowledge
Complete assigned side work
Being exceptional not just acceptable
Maintain a sanitary workstation
Follow all company policies and procedures
Work as a team with co-workers
Other duties as assigned
Physical Demand: Length of time
Stand 2/3 +
Walk 1/3 to 2/3
Sit 2/3 + Talk / Hear 2/3 +
Use hands to finger, handle or feel 1/3 to 2/3
Climb or balance 1/3 to 2/3
Stoop, kneel, crouch, or crawl 1/3 to 2/3
Reach w/ hands & arms 1/3 to 2/3
Taste or smell 2/3+
Weight to be lifted or force to be exerted: Amount of time
Up to 10lbs 2/3+ Up to 25lbs 1/3 to 2/3 Up to 50lbs up to 1/3
Vision Requirements:
Close vision (clear vision at 20 inches or less)
Distance vision (clear vision at 20 + feet)
Color vision (ability to identify and distinguish color)
Peripheral vision (ability to observe an area that can be seen up/down or to the left/right while eyes are fixed on a given point)
Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)
Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus)
Work Environment: Amount of time
Wet, humid conditions (non-weather) 2/3 + Work near moving mechanical parts up to 1/3 Work in high, precarious places up to 1/3 Fumes or airborne particles up to 1/3 Toxic or caustic chemicals up to 1/3 Outdoor weather conditions up to 1/3
Extreme cold (non-weather) up to 1/3 Extreme heat(non-weather) up to 1/3 Risk of electrical shock up to 1/3 Vibration up to 1/3
Physical Prerequisites:
Must be able to speak clearly and listen attentively to employees, dining room/bar staff, and guests. Must be able to stand and exert well-paced mobility for periods of up to four hours in length. Must be able to read and write English to facilitate communication. Must possess hand dexterity for using small tools and equipment.