Back of House

Position reports to Assistant Kitchen Manager, Executive Chef or General Manager Employee must wear the established uniform and come to work on time prepared to work Job Purpose Prepare food by following recipes as provided. Complete prep list and work position on line (such as salads, sauté, grill, tickets, etc) Clean area as directed my manager Tasks Follow recipes completely including labeling and storage Maintain a clean work space Work a position on the line during meal service (maintain clean work space on line) Communicate with supervisor Clean and breakdown equipment as directed by your supervisor at end of shift Follow health and safety guidelines Work Context Using hands to handle, control, or feel objects, tools or controls Standing or walking for long periods of time (4-6 hours per shift) Lifting/carrying up to 30-50 pounds Repetitive movement including bending and twisting Contact with others (face to face or by telephone) Exposure to sounds or noise levels that are distracting or uncomfortable Making decisions that impact the results of co-workers or guests or the company Repeating the same physical activities or mental activities over and over Exposure to minor burns, cuts Work with others in a group or team, coordinating or leading others in accomplishing work activities Making decisions that affect other people, the financial resources, and/or the image and reputation of the organization, Responsibility for work outcomes and results, Includes responsibility for the health and safety of others Job tasks are performed in close physical proximity to other people Working indoors in environmentally controlled conditions Wearing common protective or safety equipment Job pace is determined by the speed of equipment or machinery Work Activities Performing General Physical Activities Monitor Processes, Materials, or Surroundings Controlling Machines and Processes Operate food preparation equipment Retrieve or place goods from/into storage Clean rooms or work areas Use knives Load, unload, or stack containers, materials, or products Qualifications Skills /Specific Skills: Must be able to follow a recipe Basic Skills Active Learning Active Listening Learning Strategies Speaking Social Skills Coordination Instructing Technical Skills Equipment Maintenance Equipment Selection Operation Monitoring Operation and Control Troubleshooting Systems Skills Systems Evaluation Resource Management Skills Time Management