JOB SCOPE & SUMMARY:

Performing all duties and tasks required in the Culinary Department of CARSON KITCHEN. Ensure that daily checklists are completed and reviewed by a Management employee.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The following is an outline of the primary job duties for a Line/Prep Cook, the list is not intended to be inclusive, but only representative of the primary tasks required for the successful performance of this position.

1. Maintaining cleanliness of the operation as per company standards and health department regulations.

2. Proper knowledge and use of chemicals throughout the operation. Please refer to Material Safety Data Sheets for proper procedures.

3. Comply with food safety and sanitation regulations as per local health codes.

• Maintaining and completing all checklists associated with cleaning requirements throughout the kitchen.

5. Detailing the environment to prevent build up of grime on walls and shelving.

6. Maintain food storage, rotation, and preparation requirements.

7. Setting up and stocking stations with all necessary equipment and supplies.

• Maintaining consistency of products and dishes throughout the kitchen.
• Proper guest service requires that the food is produced on a timely basis and that you possess an in depth knowledge of the full menu.

10. Be knowledgeable of common food allergies and dietary restrictions to better accommodate special requests.

• Performing all preparations and executions of each menu item and the item specifications and presentations that will be set by upper management.

12. To report for duty punctually wearing appropriate attire, and to maintain a high standard of personal appearance and hygiene at all times.

13. To undertake any reasonable tasks and secondary duties as assigned by upper management.

• Maintain the standard of “Be Great! Not Good!”
• Maintain a high level of cleanliness and organization in the kitchen facilities.

16. To provide a courteous, professional, attentive and efficient service at all times with all departments and guests.

17. Assist the stewards and front of house employees when necessary.

18. To be fully aware of the layout of the operation and to know the exact locations of all equipment available.

19. Knowledge and ability to operate all machinery required of job.

20. An understanding of various cooking methods, ingredients, equipment, and procedures.

21. Ensure all equipment and machinery is in good working order. Report to a management employee if repairs are needed.

22. If any breakage occurs or chipped items are found, notify a manager, remove the item from circulation, and record in the breakage log.

23. Report any maintenance or hazard issues to manager on duty.

24. Have possession of required work cards and/or certifications as per local health regulations.

KNOWLEDGE OF:

· Company Mission Statement and core values

· Company Policies and procedures

· HACCP certificate including all rules and regulations

· Local restrictions in regards to kitchen operation

· Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.

PHYSICAL DEMANDS:

Physical effort required to carry out daily duties. Be able to regularly work multiple tasks.

Job Types: Full-time, Part-time

Pay: $14.00 - $17.00 per hour

Physical setting:

• Casual dining restaurant

Shift:

• Night shift

Weekly day range:

• Every weekend
• Weekend availability
• Weekends only

Ability to commute/relocate:

• Salt Lake City, UT 84101: Reliably commute or planning to relocate before starting work (Preferred)

Work Location: One location

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