Job Description

Core Competencies: \xe2\x80\xa2 Staff work in the following areas and may be assigned to one or more areas \xe2\x80\x93 salad, sandwiches, bagels, smoothies & prep \xe2\x80\xa2 read menus including comprehension of basic measurements and equivalents \xe2\x80\xa2 Able to multi-task and work efficiently, effectively, accurately and quickly to maintain stock of menu items within assigned area \xe2\x80\xa2 Understand mise en place \xe2\x80\xa2 Work clean & efficiently \xe2\x80\xa2 Have a clean appearance, apron, hat, SoDel shirt or chef coat, SoDel standards \xe2\x80\xa2 Treat all coworkers with respect Essential Job Functions: \xe2\x80\xa2 Read menus to accurately and quickly prepare menu items for the day and in accordance with projected ratios no later than 10 minutes prior to opening unit \xe2\x80\xa2 Visually observe food and discard food. Track and inform management of any food items discarded \xe2\x80\xa2 Keep assigned area clean and walk-ins, reach-ins clutter free with restaurant issued cleaning supplies \xe2\x80\xa2 Maintain master knowledge of food items and recipes to prepare food. Other Responsibilities include, but are not limited to: \xe2\x80\xa2 Be flexible and able to assist, including preparation and closing in all areas in the back of house when needed. \xe2\x80\xa2 When closing, discard, restock and maintain all food items. \xe2\x80\xa2 Transition next shift cook on current day\xe2\x80\x99s progress, menu items and set-ups completed. \xe2\x80\xa2 Prepare set-ups, maintain organized walk-ins, complete cleaning/operational checklists. \xe2\x80\xa2 Maintain attendance in accordance with the employee handbook. \xe2\x80\xa2 Other duties, tasks and/or projects as assigned.

Staff will regularly stand for long periods of time, bend, stoop, turn, lift, talk, walk, walk on uneven ground, carry and lift up to fifty (50) pounds. Team lift is required for anything over twenty-five (25) pounds or any awkward lifting.