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.
Combination of education and experience in food production, sanitation, and safety. Must obtain an Arizona Food Handler card within 30 days of hire and maintain certification. Participate in ongoing training and education. Able to speak, read, and write fluently in English. Must be able to stand for extended periods of time and lift up to 50 pounds.