Location: Granby,CO, USA
Job Type Full-time Description JOB OVERVIEW: Responsible for the preparation, execution, and maintenance of assigned station scheduled for. Candidate must follow company directed specifications by performing the following duties. POSITION DESCRIPTION: • Positive attitude, willingness to learn and grow as an individual and team player. • Ability to accept, digest, and apply constructive criticisms from leadership or trainer for the overall good of the individual and brand. • Ensures all materials and supplies are available. • Sets up each station according to established guidelines and requirements to ensure guest experience. • Ensures that all foods are prepared according to established recipes and plating guidelines. • Executes designated preparation stations without support under normal conditions. • Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level. • Follows all company HACCP documentation and procedures throughout daily shifts. • Responsible for daily requisition of non-food and food products. • Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating. • Assists management in training new Staff Members within department when applicable. • Maintains safety standards while using knives and other food preparation equipment. • Restocks and/or breaks down workstation at the conclusion of the shift. • Stocks all stations as directed and cleans/closes all stations as directed. • Ensures organization and cleanliness of all coolers, freezers, prep areas, etc. • Cross-trains on all prep stations and assists those co-workers when needed to meet guest satisfaction. • Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift. • Maintains high-level of knowledge regarding the company's products and SOP's. • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns. • Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency. • Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management. • Adheres to all company policies and procedures as established in the Staff Member Handbook. Requirements SKILLS/EXPERIENCE: • One year minimum as a line cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience • Culinary degree or equivalent preferred but not required. • Good written and verbal communication skills. • Ability to interact professionally with other departments and outside contacts. • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision • Good judgment and decision-making abilities. Salary Description $16-$18/hour