Adhere to all prepared written recipes for all menu items. Report out of stock items to the Executive Chef. Prepare all sauces and all dishes for breakfast and lunch menus. Help set-up restaurant and employee cafeteria buffet. Prepare soups under the Executive Chef’s direction. Supervise and assist dishwashers and pantry personnel. Assure all dining room associates adhere to the proper ordering and pick-up procedures. Perform dinner set-up duties according to the Prep List schedule. Maintain health and sanitation standards.

• Health and sanitation standards maintenance.

• Must be available nights, weekends, and holidays.
• Minimum lifting of 20 pounds.
• Pushing, bending, stooping, upward reaching, manual dexterity.
• Hearing, writing, typing.
• Minimum pulling of 20 pounds.
• Comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations.
• High school education and relevant training and experience preferred.
• Food safety training, CPR training, and first aid training preferred.