POSITION OBJECTIVE To prepare all foods needed for service in a clean, organized and timely manner. Hiring for all shifts; Breakfast, Lunch, Dinner & Pizza. ESSENTIAL JOB FUNCTIONS • Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. • Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. • Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures. • Check parts for shift use, determine necessary preparation, freezer pull and line set up. • Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. • Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. • Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per standards. • Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. • Comply with attendance rules and be available to work on a regular basis. • Must be able to work a flexible schedule including day/night shifts, weekends and holidays • Perform any other job-related duties as assigned. QUALIFICATIONS • 2 – 3 years prior culinary experience/hotel kitchen experience • Self-starting personality with an even disposition. • Maintain a professional appearance and manner at all times. • Can communicate well with guests. • Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Finger/hand dexterity to operate food machinery. • Must have Florida Food Handlers certificate • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule SKILLS/ABILITIES • Ability to read all menus and promotions. • Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. • Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving. PHYSICAL DEMANDS • While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. • The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. • The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. • You will be required to walk often at a safe pace. • The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. • The employee must regularly lift and/or move up to 50 pounds. • Must be able to withstand high temperatures behind the line. • Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. • May be exposed to smoke WORK ENVIRONMENT Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.