Job Summary:

Supervisory Responsibilities:

• None.

Duties/Responsibilities:

• Prepares orders as directed by the executive chef or other lead chefs and managers.
• Cuts meats within company guidelines to ensure profitability.
• Prepares meat by trimming, cutting, and portioning.
• Cleans and maintains equipment, cases, and coolers.
• Works with meat saw, slicer, grinder, and knives.
• Mixes or prepares condiments, dressings, and sauces.
• Prepares fresh produce by peeling, cutting, and portioning.
• Prepares simple dishes such as breads or salads.
• Assists with unloading, inspection, and storage of raw ingredients and supplies.
• Performs other related duties as assigned.

Required Skills/Abilities:

• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.

Physical Requirements:

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 15 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.