Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of The Gaslight Group.
o Refer to Daily Prep List at the start of each shift for assigned duties.
o Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
o 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.
o Store food in designated containers and storage areas to prevent spoilage.
o Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
o Take and record temperature of food and food storage areas, such as refrigerators and freezers.
o Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
o Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
o Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
o Weigh or measure ingredients.
o Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
o Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
o Remove trash and clean kitchen garbage containers.
o Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
o Carry food supplies, equipment, and utensils to and from storage and work areas.
o Use manual or electric appliances to clean, peel, slice, and trim foods.
o Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
o Make special dressings and sauces as condiments for sandwiches.
o Stir and strain soups and sauces.
o Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
o Complete opening and closing checklists and assists others in opening and closing the kitchen.
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
o Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
o Keep records of the quantities of food used.
o Load dishes, glasses, and tableware into dishwashing machines.
o Distribute food servers to serve to customers.
o Operate cash register, handle money, and give correct change.
o Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
o Stock cupboards and refrigerators, and tend salad bars and buffet meals.
o Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
o Package take-out foods or serve food to customers.
o Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
o Vacuum dining area and sweep and mop kitchen floor.
o Scrape leftovers from dishes into garbage containers.
o One or more years of experience in kitchen preparation and cooking
o At least 6 months experience in a similar capacity
o Able to communicate effectively with managers and kitchen personnel
o Able to reach, bend, stoop and frequently lift up to 40 pounds
o Able to work in a standing position for long periods of time (up to 5 hours)