Role Summary:

A Kitchen Professional is a hardworking and productive individual who consistently meets all the following expectations of Professionalism, Productivity, Commitment, and Responsibilities

Pay Type: $14/hr

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