Oskar Blues

Compensation

Full Description

SUMMARY:  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.  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.  Portions food products prior to cooking according to standard portion sizes and recipe specifications.  Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.  Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.  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 and Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.  Attends all scheduled employee meetings and brings suggestions for improvement.  Performs other related duties as assigned by the Kitchen Manager or manager-on-duty. 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.  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.  Portions food products prior to cooking according to standard portion sizes and recipe specifications.  Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.  Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.  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 and Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.  Attends all scheduled employee meetings and brings suggestions for improvement.  Performs other related duties as assigned by the Kitchen Manager or manager-on-duty. Requirements  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). SUMMARY:  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.  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.  Portions food products prior to cooking according to standard portion sizes and recipe specifications.  Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.  Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.  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 and Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.  Attends all scheduled employee meetings and brings suggestions for improvement.  Performs other related duties as assigned by the Kitchen Manager or manager-on-duty. 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.  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.  Portions food products prior to cooking according to standard portion sizes and recipe specifications.  Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.  Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.  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 and Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.  Attends all scheduled employee meetings and brings suggestions for improvement.  Performs other related duties as assigned by the Kitchen Manager or manager-on-duty. Requirements  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).