Essential Duties and Responsibilities:

Food preparation for catering and concessions eventsAssists in plating food for table service and in food production line as neededPrepares recipes as directed by the Executive Chef or Sous ChefMaintains all kitchen equipment cleanliness and annual maintenance Participates in the designs of food displays Maintains a clean and safe working environmentOperate dish washing machine and or wash any items not dishwasher safe by handOther duties as assigned

Qualifications:

Must be 18 years of age or olderHigh School diploma or GED certificate1-2 years of experience in a commercial kitchenAbility to work individually but mostly as a team is essentialDemonstrate exceptional skills in customer relations, communications, and problem solvingFollow oral and written instructions and communicate effectively with othersWork in a fast-paced work environment and undertake multiple tasks at the same timeAbility to work flexible hours including early mornings, evenings, weekends, and holidaysMust be able speak, read, and understand English well enough to converse with customers, supervisors and employeesFood Handler’s Certificate or ability to obtain one upon hire (30 days from hire date)

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Some of the demands include;

Standing or walking for long periods of timeMust be able to lift, carry, or push a minimum of 30 poundsRepetitive reaching, stooping, and bending