Duties and Responsibilities
- Complete preparation checking list, including marinating meat, cutting vegetables, portioned fried food, etc. at the beginning and the end of each shift.
- Cook and prepare a variety of food products on our menu under cooking instructions.
- Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and rules, policies and procedures.
- Handle, store and rotate all products properly. Date and initial every prep have been made.
- Maintain a clean and sanitary work and service area including tables, shelves, walls, oven, refrigeration and other equipment.
- Be available to fill in as needed to ensure the smooth and efficient operation.
- Ensure that food and service meet quality control standards.
- Promptly report equipment and food quality problems to the manager.
- Inform the manager immediately of product shortages.
- Perform other related duties as assigned.
Skills and requirement
- At least 6 months of culinary experience.
- Ability to work in fast-paced kitchen environment.
- Good team player to work with other staff.
- Quick learning and good memorization to get familiar with our menu.
- Exceptional grooming and hygiene habits, food safety knowledge
- Good knowledge of modern methods, materials and appliances used in food preparation and service
- Ability to plan work and coordinate activities to meet meal schedules, including performance evaluation and disciplinary action recommendations.
- Be able to work in a tense working environment with a standing position for an entire shift.
- Fit body to be able to reach, bend, stoop and lift up to 30 lbs.
Wage: $15/Hour
Hours of duty: 30 – 40 hours/week
Overtime: $22.5/Hour exceeding 40 hours/week
Vacation: 3 weeks paid vacation after one year employment