Monday - Friday must be available to work weekends

Will be working 2 - 4 days out of the week 

9:30 am - 7:00 pm

$15.00 per hour

• Organizes work/area for maximum production, accurately follows production sheets and avoids over production. 
• Deliver/stock supply items in designated areas in an accurate and timely manner. 
• Follow timetables for production and delivery of supplies to meet standards. 
• Demonstrate knowledge of inventory items needed. 
• Maintains kitchen and serving areas in a clean, neat, and orderly manner to exceed both department and TDH sanitation standards. Follows "clean as you go". Follows proper hand hygiene. 
• Performs proper procedure for taking and recording temperatures of food items, both raw and cooked and refrigerated units
• Work in all areas of production for learning and competency in food preparation, grill cooking, sanitation, and quality standards. 
• Labels and dates foods according to HACCP standards. 
• Understands HACCP sanitation guidelines and follow for safe food handling. 
• Demonstrates and performs procedures when temperatures are inadequate according to standards. 
• Performs other job duties as assigned by Supervisor/Manager. 

• High School diploma or equivalent 
• 1-year relevant experience in high volume restaurant, hospital, or institution
• Lift no more than 50 lbs. at a time; must be able to frequently lift/carry up to 25 lbs.
• Ability to read, follow and understands production sheets. 
• Understands how to read and prepare simple recipes to department standards. Demonstrate ability to operate and grill foods. 
• Demonstrate proper sanitation in areas worked and understanding of sanitation codes. 
• Knows proper procedure for taking and recording temperatures of food items, both raw and cooked and refrigerated units. 
• Understands the FIFO system of food production. 
• Follows OSHA safety guidelines and safe knife skills.