Prepare quality items on the menu daily in accordance with federal, state, and local standards, guidelines and regulations, as well as our established policies and procedures, as directed by the Chef/Kitchen Manager.
Communicate with supervisor, peers, and wait staff and run the serving line accurately. Follow regulations for safe handling of food and service items. Prepares foods according to prescribed sanitation standards, standardized recipes, using standard portion sizes. Keep inventories of cold foods, and list foods to be ordered. Ability to use equipment and materials carefully, and in a safe manner, following correct operation and cleaning procedures.
Must hold a current Arizona Food Handlers Sanitation card.
Must be at least a high school graduate and preferably have a course in food production, sanitation, and safety.
Vocational or technical education desirable. Must understand, speak, read and write fluent English.
Have at least two years in institutional cooking. If experience is lacking, on the job training must be received until adequate experience is obtained.
Must be able to lift 50 lbs.
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