About the role
Responsible for creating a consistent quality product and culinary experience, while also providing exceptional customer service, presentation, and a clean and safe eating environment.
SHIFT: Tuesday - Thursday, 6:30AM - 2PM
Key Responsibilities
1. Ensure quality food product 2. Oversee that our product tastes, looks, and provides adequate portions 3. Must have good basic knife skills, production skills 4. Be able to be read and follow Company recipes 5. Ensure your work area is clean, well-organized and has good sanitation 6. Good time management to keep oneself on track 7. Adherence to daily menu and prep lists 8. Ability to work independently on their assigned station 9. Create value through our services 10. Anticipate customers’ needs ahead of time 11. Build a rapport with repeat customers 12. Provide a positive experience through engagement and presentation 13. Be an effective communicator 14. Suggestively sell add-ons to orders 15. Enjoys working with others 16. Excellent communication (with co-workers and customers) 17. Willing to jump in where needed 18. Eagerness to learn new skills 19. Take direction well/ Flexible to change 20. Leads by example 21. Positive attitude, create positive work environment 22. Enjoys being “hands-on” with customers 23. Consistent work and output 24. Additional projects and assignments as needed. Demonstrates attributes of
1. Working knowledge about food handling, food sanitation, and safety. 2. Must have good hygiene and hand washing skills 3. Able to communicate with others daily 4. Must have good knife/production skills 5. Attention to details 6. Quick on your feet 7. Time management skills 8. Able to multi-task 9. Able to follow instruction (written/verbal) 10. Understand properly food labeling, serving temperatures, FIFO, and able to engage the customer
Skills, Knowledge & Expertise
1. Working knowledge about food handling, food sanitation, and safety 2. 1 -3 years previous cooking experience preferred 3. Must possess use of all kitchen equipment and report any deficiencies including knife handling skills and cooking techniques such as braising, sauté, sear and grill 4. Must possess proper recipe conversion and measuring 5. Serve Safe and Allergen Certification preferred 6. Ability to work a flexible schedule including mornings, evenings and weekends 7. In process or completion of culinary education preferred
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