Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $11.00 - $17.00
Benefits
Multiple benefit plans to suit your needs
Paid Time Off
401k
Opportunities for advancement
Positive and respectful work environment where diversity is valued
Generous employee discounts on dining, retail, amusements, and hotels
Community Volunteer Opportunities
Job Description
Our company is a well-established hospitality organization dedicated to providing exceptional dining experiences to our guests. We operate in a dynamic, fast-paced environment, ensuring quality food and service meet the highest standards. As a leading establishment in the restaurant industry, we pride ourselves on culinary excellence, offering diverse menus and a welcoming atmosphere where both employees and customers feel valued and respected. We foster a culture of inclusiveness and continuous improvement, providing growth opportunities for our team members. Our commitment to quality food preparation, sanitation, and guest satisfaction sets us apart in the highly competitive food service market.
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Job Requirements
- minimum age requirement is 18
- 1-year experience in a high-volume kitchen
- able to obtain and maintain a food handler's card (HLTH card) and any other certification or license, as required by law or policy
- possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities
- available to work varied shifts, including nights, weekends, and holidays
Job Qualifications
- minimum age requirement is 18
- 1-year experience in a high-volume kitchen
- able to obtain and maintain a food handler's card (HLTH card) and any other certification or license, as required by law or policy
- possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities
- available to work varied shifts, including nights, weekends, and holidays
Job Duties
- prepare food according to established specifications and standardized recipes
- inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met
- maintain established inventory levels and order stock
- ensure proper product rotation, storage, and quantity controls
- consistently apply established safety and sanitation procedures
- assist all stations and respective lines as necessary
- ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications
Job Location
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