REQUIRED SKILLS/ ABILITIES:

• Ability to understand and follow directions.
• Ability to understand and meet restaurant standards for health, safety, and excellence.
• Ability to remain alert and focused in a noisy and fast-paced environment.
• Ability to work effectively with kitchen staff.
• Ability to learn how to use the necessary tools and technology supporting this position and the efficient operations of the business.
• Detail-oriented and thorough.
• Able to attend all scheduled employee meetings and training courses, including safety meetings.
• Completion of Food Handler’s Card required within 30 days of employment.

EDUCATION AND EXPERIENCE QUALIFICATIONS:

• Two years’ experience preferred.

PHYSICAL REQUIREMENTS:

• Prolonged periods walking or standing.
• Must be able to lift, carry, and place up to 60 pounds at a time.
• Must be able to work on days, nights, weekends, and/or holidays as needed.
• Must be able to bend, stoop, and wipe frequently.
• Must frequently immerse hands in water.
• Must be able to work in a hot and damp environment.

WORK ENVIRONMENT/PHYSICAL DEMANDS SUMMARY:

The incumbent typically works in a noisy fast paced restaurant environment, prepping and serving food. This position must be able to coordinate with, fill in for and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
The employee is regularly required to stand, walk, lift and carry; frequently required to handle and use repetitive hand motion, to stand, walk, reach, bend or lift up to 30 pounds regularly and 60 pounds occasionally.
The physical demands 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.
This job description in no way states or implies that these are the only duties to be performed by an employee occupying this position. Employees may be required to perform other related duties as assigned, to ensure workload coverage. Employees are required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor.
This job description does NOT constitute an employment agreement between the employer and employee and is subject to change by the employer as the organizational needs and requirements of the job change.
The job specification requirements stated are representative of minimum levels of knowledge, skills, and abilities to perform this job successfully. Any satisfactory equivalent combination of experience and training which ensures the ability to perform the work may substitute for the above

• Promote, work, and act in a manner consistent with the mission of 13 PRIME STEAK.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepare ingredients and handle other kitchen equipment.
• Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Clean and sanitize work-station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Store food in designated containers and storage areas to prevent spoilage.
• Prepare a variety of foods, such as meats and vegetables, according to customers’ orders or supervisors’ instructions, following approved procedures in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Take and record the temperature of food and food storage areas, such as refrigerators and freezers.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Place food trays over food warmers for immediate service or store them in refrigerated storage cabinets.
• Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly on plates for service to guests.
• Weigh or measure ingredients.
• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Remove trash and clean kitchen garbage containers.
• Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
• Make special dressings and sauces.
• Stir and strain soups and sauces.
• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
• Complete opening and closing checklists and assist others in opening and closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Keep records of the quantities of food used.
• Load dishes, glasses, and tableware into dishwashing machines.
• Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
• Performs other related duties as assigned.
  Requirements: