Essential Duties and Responsibilities

• Adhere to Health Department and ServSafe regulations.

• Prepares hot and cold food to order per standardized recipes

• Prepares food items for banquet orders and large groups

• Provides highest quality service to guests and co-workers at all times

• Follows proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense

• Assists with opening and closing inventory counts

• Sets station up prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service

• Store and properly handle raw and cooked foods and non-food supplies

• Follows temperature danger zone guidelines to ensure food safety

• Maintains a sanitizer bucket at proper dilution at all times

• Ensures all products are properly wrapped, labeled and dated

• Practices FIFO, (First in, first out), for all products to ensure proper rotation

• Operate equipment, (knives, grill, flat top, fryer, etc.), according to use and safety instructions

• Cook the exact number of items ordered by each customer, working on several different orders simultaneously

• Distributes food to concession cashier/attendant to serve to customers

• Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for guest requests

• Keeps work area clean, organized and sanitary.

• Cleans and organizes work station at end of shift to ensure safety guidelines are maintained and the stand is ready for the next shift.

  SUPERVISORY RESPONSIBILITIES

• Supervise temporary labor staff as needed

  Qualifications

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 functions.

Education and/or Experience

• Must have a High School Diploma or GED;

• One-year certificate from culinary school;

• 3 plus years’ in a multi-purpose, high volume operation

• Or similar combination of education and experience

  Skills and Abilities

• Ability to read and interpret recipes and prep list

• Ability to create recipes and use culinary knowledge to enhance the kitchen menus

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

• Intermediate knife skills and cooking skills

• Creates and supports a team environment

• Conducts work efficiently to meet high demand.

• Must be able to work in a high stress environment.

• Ability to work in confined spaces for long periods of time.

• Able to work in an environment having both hot and cold temperature extremes.

• Must have a pleasant personality and adhere to Uniform Standards policy.

• Must be able to work in a fast-paced environment.

  Other Qualifications

• Must be able to work flexible hours, irregular hours may exist

• Must have attention to details

• Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays or unexpected events

• Must be compliant with Health Codes

  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.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.

• Position requires walking and standing regularly

• Must be able to lift 50 pounds

• Must be able to push 50 pounds

• Ability to move heavy (200+ pounds) wheeled carts.

• Constant reaching, standing, walking and stooping

• Performing work through repetitive eye/hand coordination

• Noise level in the work environment is usually moderate

• Irregular hours dictated by events

• Must be able to balance and have good manual dexterity