Job Summary: To prepare all menu items applicable to his/her station and to maintain a clean, organized, and safe line area.
Education and Experience:
a. A minimum of one year of cooking experience in a high-volume restaurant is preferred.
b. Ability to multi-task and balance/prioritize work.
c. Knowledgeable in health and sanitation guidelines as well HAACP compliance
d. Ability to obtain a food Handlers Card.
Certificates/Licenses: ServSafe Certification
Language/Communication: Ability to read, write and speak English is required.
a. Stocks and maintains sufficient levels of food products at line stations to assure a successful service period.
b. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
c. Follows proper plate presentation and garnish set up for all dishes.
d. Ensures that only the highest-of-quality product is served to our members and guests.
e. Understands FIFO and utilizing it daily.
f. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range, and refrigeration equipment.
g. Other functions as assigned by management.
h. Communicate with management all equipment problems and maintenance issues.
Reports to: Chef
Hourly Wage: $16 to $18 + tips
How to Apply: Interested candidates may submit an employment application / resume to firstname.lastname@example.org or by fax to (530) 798-5387. An employment application may be obtained from the Lake Wildwood Association website at http://www.lakewildwood.net. Employment applications / resumes will be accepted until all position are filled.Minimum Education and Experience