Kitchen
: Job Details :

Description:Accurately and efficiently cook meats, fish, vegetables, soups and other hot foodproducts as well as prepare and portion food products prior to cooking. Alsoperform other duties in the areas of food and final plate preparation includingplating and garnishing of cooked items and preparing appropriate garnishes for allhot menu item plates.Requirements:Prepares a variety of meats, seafood, poultry, vegetables and other fooditems for cooking in broilers, ovens, grills, fryers and a variety of otherkitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cookingmethods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations toassure a smooth service period. Portions food products prior to cooking according to standard portion sizesand recipe specifications. Maintains a clean and sanitary work station area including tables, shelves,grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat toprange and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methodsby portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchenstations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions forimprovement. Performs other related duties as assigned by the Kitchen Manager ormanager-on-duty.Additional Info:NON -SMOKERMUST SPEAK FLUENT ENGLISHRELIABLE TRANSPORTATIONBE ON TIMEFLEXIBLE SCHEDULEWORK HOLIDAYSTEAM PLAYERA minimum of 2 years of experience in kitchen preparation and cooking. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining roompersonnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time (up to 9hours). Must be able to follow printed recipes and plate specifications Must maintain personal hygiene in accordance to GA Health Departmentstandards for Food Service Employees.