Under the direction of supervisor, Culinary Associates/Cooks prepare food required for food service operation, restaurant and banquets, in accordance with Company’s Standards and applicable Operational Standards.

ESSENTIAL FUNCTIONS :
– Prepares food products according to Company standards and specifications
– Utilizes kitchen equipment such as steamers, grills, ovens, pots, or warmers to prepare food items
– Retrieves all items necessary for preparation from storage areas
– Prepares specific food items and stations and sets up for anticipated business
– Serves product to guests
– Maintains food, utensils, and equipment in a clean and orderly manner
– Maintains kitchen with minimal spillage and breakage
– Labels, dates and wraps food product, adhering to procedures
– Follows all safety, security, and kitchen procedures
– Communicates with chef for any special instructions or training
– Performs other duties as assigned

EDUCATION & EXPERIENCE :
– Prior food preparation experience preferred, but not required

KNOWLEDGE, SKILLS & ABILITIES :
– Ability to read and comprehend prep sheets and recipes
– Ability to use kitchen tools safely (knives and small equipment)
– Ability to follow instructions
– Ability to handle pork or alcohol products

PHYSICAL REQUIREMENTS :
– Frequent standing or walking for entire length of shift
– Manual dexterity sufficient to chop, mix, blend, or whip a variety of foods and liquids
– Ability to move rapidly and coordinate multiple orders
– Ability to lift up to 50 pounds
– Frequent bending and squatting

ENVIRONMENTAL WORKING CONDITIONS :
– This is a kitchen environment and noise levels may be moderate to high
– Exposed to variable temperatures, depending on the season and may work frequently in a hot or damp environment
– May be required to work in confined space