CULINARY PROFESSIONALS
Bastrop FSR • Role Clarity
RESTAURANT MISSION:
To KNOW and to NOURISH the community of Bastrop County & all who travel along Highway 71.
RESTAURANT VALUES:
Stewardship • Professionalism • Excellence • Enthusiasm • Development
I. EXECUTIVE SUMMARY
The mission of a Culinary Professional is to maintain a very high standard in all areas of kitchen operations and food safety to ensure every guest receives a consistent food experience of excellence with regards to food quality, presentation and speed of service. As a member of the kitchen team, training may include any of the back-of-house areas including food prep, assembly and cooking including produce, raw, cold & hot breakfast/lunch/dinner products, desserts and beverages. Cleaning & maintenance, truck and inventory, storage and waste disposal areas, as well as boxed meals, catering orders and deliveries, may also be responsibilities of a kitchen team member. All areas of the kitchen will implement LEAN and other required systems & checks for Food Safety, Food Quality, Food Cost and Productivity. All Culinary Professionals are expected to work along with their team and the entire store with a collaborative spirit to strive for excellent performance in all areas.
II. ROLE & RESPONSIBILITIES
Effectively assembles orders
Follows standards for proper presentation of orders
Ensures accuracy of orders
Provides a sense of urgency
Proper food quality and monitoring (eRQA, Steritech Reports, Safe Daily Critical and ROA)
Upholds organizational standards to increase proficiency
Monitoring/preventing waste by following proper tracking
Communicates effectively with the front counter and drive-thru team about wait times and when to park cars
III. KEY MEASURABLES
IV. SCHEDULE DETAILS
We offer flexible scheduling with shifts of all lengths (up to 9 hours) including 5:30AM – 2PM, 11AM – 8PM and 2PM -10:45PM. We also offer part time!
V. DIRECT REPORTS
All Culinary Professionals will report directly to Culinary Team Leaders, Directors and Executive Leadership.
V. SKILLS NECESSARY