39 Rodizio B.O.H. / Kitchen - Full-time / Part-time

Rodizio kitchen crew perform many food preparation duties. They are required to follow set recipes, procedures and cleanliness standards.

As part of the culinary staff crew members need to follow prep sheet, proactively rotate prepared product, organize prepared, follow food safety rules at all times and work to insure Rodizio Grill is serving the finest, freshest fare possible.

STATIONS:

GRILL MASTER - An elite position for our most trusted team members. Running our 200+ skewer rotisserie grill is like conducting an orchestra. Grill Masters must also do Meat Prep/Butchering position.

MEAT PREP - Butcher and Skewer Meats. Typically an a.m. position.

HOT PREP and COLD PREP - Prepare cold salads, sauces, marinades and hot items for the high volume salad area. Also involves some basic baking and preparing of home made desserts.

APPETIZER AND DESSERT - Prepare appetizers and desserts to order. Involves prepping the station to be ready for volume periods.

SALAD STATION RUNNER AND PREP - This position is in the middle of the action. Maintains the quality and appearance of a high end salad bar. Properly rotate prepared food, some interaction with guest and some prep.

ALL POSITIONS CROSS TRAIN - THE MORE POSTIONS YOU CAN DO THE MORE WE CAN PAY!
• Clean work areas and clean them for food preparation activities
• Wash and chop vegetables and meat for cooking purpose
• Follow set recipes and directions to prepare food properly
• Ensure that all raw food items are of good quality and are fresh
• Make sure that cooking equipment is ready prior to cooking activities
• Operate kitchen utensils and equipment such as weighing scales and mixing machines
• Receive food product supplies and make sure that they are stored properly
• Make sure that fresh and the few frozen food products are rotated appropriately
• Throw away any food products that may have expired. Document.
• Wrap, label and date prepared food items
• Perform straining, slicing, assembling and kneading tasks
• Handle food products inventory and handle supply management
• Retrieve food items from storage areas in order to prepare them for cooking
• Prepare food stations by ensuring that all specified items are available
• Ensure that there is minimal spillage and breakage during food preparation procedures
• Handle kitchen services such as providing chefs with required products
• Make sure that all kitchen services are handled by following best safety practices
• Handle quantity records management duties
• Make sure that food items are placed on warmers or refrigerated properly
• Mix ingredients for salads and salsas
• Wash dishes by loading them in dishwashers and dry them and put them back in the proper place.
• Ensure kitchen area is kept clean by removing trash and cleaning trash containers

Job Requirements
? Ability to continuously stand or walk.
? Ability to bend, squat, climb stairs and lift frequently
? Ability to lift up to 50 pounds occasionally.
? Stay abreast of established safety practices and hazardous materials awareness.
? Maintain acceptable appearance and conduct standards.