Primary Purpose:
Plan, direct and coordinate the activities within the kitchen. Prepare all menu items according to production reports and daily menus. Ensure quality food is being served and implemented on a daily basis. Utilize (HAACP) Hazard Analysis Critical Control Point procedures.

Major Responsibilities and Duties:

• Complies with established policies and procedures when preparing food.
• Reviews all recipes with manager daily.
• Follows all HACCP procedures.
• Takes food temperatures and records on logs.
• Completes production reports on a timely manner and gives to manager for review.
• Properly dates and stores all food as trained.
• Takes direction and works with the manager at all times.
• Works with all employees and builds teamwork.
• Assists in helping others in the kitchen or on the line as needed.
• Prepares food according to recipe.
• Keeps work area and equipment clean at all times.
• Makes sure that all food looks presentable to eat and appealing to eat.
• Performs any other job duties as assigned by the immediate supervisor or any other management or supervisory staff.

Qualifications:

Education / Certification:

• High School diploma or Equivalent
• E-verify eligible

Special Knowledge / Skills:

• Ability to understand food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate large and small kitchen equipment and tools.
• Ability to perform basic arithmetic operations.
• Ability to pass the Basic Skills Test

Experience:

• None

Equipment Used:
Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart.

Working Conditions:

Mental Conditions/Physical Demands/Environmental Factors:
Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.