Role Summary:
A Kitchen Professional is a hardworking and productive individual who consistently meets all the following expectations of Professionalism, Productivity, Commitment, and Responsibilities
Professionalism
On time, in uniform every shift
Can be counted on to make all scheduled shifts
Clocks in at scheduled shift, not before or after scheduled shift time
Uses phone for work purposes and does not abuse privilege
Uses time wisely, commitment to working if on the clock
Aware of uniform and guest perception while off the clock
Productivity
Highly productive and effective at multi-tasking
Competency to do any task/position in kitchen
If not serving a guest, is cleaning and finding other tasks to complete, not standing around waiting for the next order (finds things to do rather than waiting to be instructed)
Works at a level of productivity to meet business productivity and labor cost goals
Commitment
General open availability with few exceptions
Consistently scheduled for 40 hrs/week (based on availability and performance)
Willing to do any task/position
Accountable to their team members, managers, directors by handling their fair share of the work
Flexibility in schedule and break times in order to best serve the guest and business needs
Works to obtain defined business and performance goals
Committed to creating and maintaining a positive culture
Committed to always striving for excellence
Committed to building up those around him/her
Committed to keeping a clean kitchen and leaving a “new” kitchen after transition (floors, dish, trash, freezer pull)
Committed to keeping an organized kitchen
Job Responsibilities
Perform all positions with excellence and speed
Adept at performing a Daily Safe test
Adept at performing an eRQA test
Completed Pathway training for all kitchen areas
Adept at cleaning filters
Adept at performing a thorough clean of the Henny Pennys
Adept at performing a boil out of the Henny Pennys
Adept at performing opening set-up tasks
Adept at performing closing tasks
Adept at placing a prep order
Adept at making and preparing catering orders
Must be able to work full-time, 40 hours per week
Must be available to work Fridays and Saturdays
Must be professional