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Job Overview
Employment Type
Full-time
Part-time
Compensation
Hourly
Range $18.00 - $22.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
employee discount
flexible schedule
Retirement Plan
Job Description
Our establishment is a dynamic and fast-paced restaurant known for its commitment to providing an exceptional dining experience. We pride ourselves on maintaining high-quality food standards, a clean and organized kitchen environment, and delivering consistently excellent service to every guest. As a cornerstone of our culinary operations, we focus on teamwork, safety, and hygiene, ensuring that every dish meets exacting specifications and contributes to an unforgettable meal. We operate with fairness, respect, and inclusivity, welcoming employees from all backgrounds into a supportive workplace. This position offers the flexibility of full-time or part-time hours, depending on the needs and availability of... Show More
Job Requirements
- Must be at least 18 years of age
- Must be able to communicate, write, and understand English
- Must be able to work standing and walking in a fast-paced environment for up to 9 hours
- Must have a current Municipality of Anchorage Food Worker Card
Job Qualifications
- Must be at least 18 years of age
- Must be able to communicate, write, and understand English
- Must have a current Municipality of Anchorage Food Worker Card
- Experience in a fast-paced restaurant kitchen environment is preferred
- Knowledge of safe food handling and sanitation practices
- Ability to follow recipes and culinary directives accurately
- Ability to maintain a clean and organized work environment
Job Duties
- Inventories and completes all daily station prep
- Demonstrates safe and proper operation of knives and all kitchen equipment
- Understands and complies consistently with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures
- Maintains an organized, clean, and sanitary work area, including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
- Follows recipes and plating guides to produce consistent, quality dishes
- Works to reduce waste and records waste properly when it does occur
- Controls the quality of food items being produced in their assigned station
- Helps control walk-in organization, rotation, and practices “first in, first out”
- AM shift leaves the station clean, stocked, and prepared for the next shift
- PM shift leaves the station clean and all food properly stored and labeled
- Upholds sanitation policies and follows proper time and temperature guidelines
- Closes the kitchen or ends shift properly and follows the closing or end-of-shift checklist for kitchen stations
- Assists others in closing the kitchen with their end-of-shift duties
- Promptly reports equipment and food quality problems to the Prep Supervisor or the Kitchen Manager
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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