Summary/Objective

Produces menu items according to recipes, presentation and quality standards. This position will be directly supervised by the Culinary Director and does require some advanced knowledge of procedures, tools, techniques in food production.

Duties and Responsibilities

• Prep, cook and package food items according to recipe
• Ensure quality of product before it reaches the sales floor
• Deliver outstanding guest service
• Assists Culinary Director in day to day operations regarding backstock, ordering product, guest orders from beginning to end etc.
• Follow through on all guest questions, requests and resolve concerns as needed
• Assists Culinary Team Leader in monitoring product movement and shrink
• Follow and comply with all applicable procedures and regulations, including Weights and Measures, FDA, health and sanitation, Department of Labor, ADA, HAACP, OSHA and safe work practices.
• Sanitize all equipment in a safe and proper manner
• Report equipment issues to Culinary Team Leader/Store Leadership
• Keep all cases and shelves clean, well-stocked and properly rotated
• Leadership may assign other duties, not listed here.

Knowledge, skills and abilities

• Ability to work independently and meet deadlines
• Ability to prioritize tasks
• Ability to handle stressful situations
• Values diversity
• Ability to perform physical requirements of position
• Proper handling of knives and cutting equipment
• Ability to work well with others
• Good communication skills
• Ability to inspect product for quality and freshness
• Able to work flexible schedule based on needs of store including nights, weekends and holidays

Qualifications

• 5 years or more experience in food preparation
• Guest Service focused
• Food Handler permit

Working Conditions

• Walking, standing, bending and stooping for 8-10 hours a day
• Push, pull up to 50lbs
• Mental and physical dexterity
• Ability to climb ladders
• Iteration of duties
• Ability to taste, smell, feel and visually inspect food
• Unassisted lifting up to 50lbs or more
• Work in varying temperatures
• 50-60 hours a week