Summary of Position:

Accurately and efficiently cook all food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates as well as maintain a clean and sanitary work environment.

Duties & Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Demonstrates a proficiency of knowledge in all sanitation and safety procedures as laid out in Sliders sanitation manual as well as following said procedures consistently.
• Maintains a presentable appearance by working in a clean uniform and maintaining proper personal hygiene procedures.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period and restocks line stations and refrigerators/freezers at shift change.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including lines, tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Promptly reports equipment and food quality problems to Kitchen Manager.
• Inform Kitchen Manager immediately of product shortages.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Opens/Closes the kitchen properly and follows the opening/closing checklist for kitchen stations. Assists others in opening/closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Washes and sanitizes dishes and all items used in food preparation and cooking.
• Maintains all kitchen logs, including temperature, waste, fryer oil.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).