Job Summary:
Prepares food according to supervisor’s specifications and recipes
Note: Co-workers in this job classification will generally be scheduled to work on a part-time basis at locations where the available work hours will average less than 30 hours per week.
Essential Duties and Responsibilities:
* Maintains quality standards of food and beverage service by preparing and presenting menu items according to company standards and supervisor’s direction
* Ensures clean and orderly workspace by adhering to public health codes, sanitation and safety policies
* Verifies product stock and rotate as necessary, informing supervisor of item or equipment that needs to be ordered; may be responsible for ordering at supervisor’s discretion
* Completes approved opening duties at the beginning of each day
* Completes approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace
Additional Responsibilities:
* Maintains effective communication skills by interacting professionally with co-workers
* May be required to assist in training other cooks
* Implements and supports all AGC initiatives and programs as requested by management
* Other duties may be assigned by management
Minimum Qualifications and Skill Requirements:
* High school diploma required, 2 years of related experience or equivalent combination of education and experience
Ability to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils
To perform this job successfully, the individual should possess math skills required to complete food preparation and ordering job functions
The ability to read food orders in English
Specialty/Technical training preferred
The ability to follow verbal and written instructions
Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled