Culinary Staff

Summary:

As a member of the Culinary team, you will be working under the direction of the Executive Chef. Your job duties will range from cleaning, inventory, and preparation of food items in a timely, efficient, sanitary manner.

Responsibilities:

• Prepare orders in a timely manner in a fast-paced environment.
• Organize food prep areas for fast efficient service.
• Prep orders to fit business and quality standards as well as customer needs.
• Receive and store all food and beverage inventory according to the First In, First Out method.
• Complete daily inventory of all food & beverage items, as well as rotating stock and restocking stations.
• Monitor food quality to ensure it stays within company standards.
• Ensure compliance with Dept of Labor, DHEC and OSHA standards.
• Maintain a clean, sanitary environment within the kitchen, walk-in coolers, etc.
• Monitor stock levels and provide Manager with restock needs on a timely basis.

Qualifications:

• High School Diploma/GED or be currently attending high school.
• 1-3 years kitchen experience.
• Ability to work during the day or evening as determined by supervisor.
• Required to work flexible schedule based on the needs of the business.
• Ability to handle multiple tasks at one time.
• Good verbal and written communication skills.
• Positive and effective leadership and customer service skills.
• Ability to work in a team environment.
• Strong work ethic and positive team attitude.

Special Physical Requirements of the Job/Working Conditions:

• Routinely required to work extended hours of time including weekdays/nights, and weekends.
• Must be able to move quickly to assist customers.
• Reach for high placed boxes and items, handle or feel objects or controls, balance, stoop, kneel, crouch or crawl, and climb stairs.
• Routinely lift or move up to 50 pounds.
• Stand for long periods of time.
• Routinely exposed to extreme hot and cold weather conditions, dust and particles, and loud noises.