Job Duties
•  Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards.
•  Properly label and date all products to ensure safekeeping and sanitation.
•  Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.
•  Can take direction and change tasks quickly at any time.
•  Identify and safely use all kitchen equipment.
•  Works collaboratively in a team environment with a spirit of cooperation.
•  Respectfully takes direction from the Executive Sous Chef.
•  Maintains punctual, regular, and predictable attendance.
•  Other duties as assigned.

Supervisory Responsibilities
This position has no supervisory responsibilities.

Qualifications
Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Education & Experience
High School Diploma or GED and/or training or equivalent combination of education and experience. Two or more year(s) of high-volume line work, dish-pit, and catering/batch cooking experience is preferred.

Certificates, Licenses and/or Registrations
Serve Safe certified and Food Handler’s certification is required for this position.

Language Skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Must be able to communicate in English/Spanish, read and follow recipes.

Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Physical Demands & Work Environment
While performing the duties of this job, the employee may be operating equipment, using sharp utensils, extremely hot stoves and grills, sharp and rapid equipment movements, handling hot food and working near moving mechanical parts. The employee may be exposed to non-weather wet or humid conditions, outdoor weather conditions, and fumes or airborne particles and chemicals. The noise level in the work environment is usually moderate.

While performing the duties of this job the employee must frequently lift up to 50 pounds and must be able to stand for long periods of time. The employee is also regularly required to sit, stand, walk, use hands and fingers to type or dial, stoop, kneel, crouch or crawl, reach with hands and arms, talk and hear, taste and smell.
Flexible schedule and workday, which includes Monday-Sunday, 7am-10pm (breakfast, lunch, dinner events, holidays and evenings).