Job Details

Position Summary:

Under the supervision of the SECR Culinary Supervisor, maintain a fully stocked and clean food service area keeping with the highest level of service and quality standards.

Essential Duties and Responsibilities:

• Verify quantity and quality of food issued to the food service area.
• Prepare and serve food maintaining high quality standards.
• Assist with daily food prep.
• Ensure food is maintained at proper temperatures.
• Keep work area cleaned and stocked.
• Maintain and care for all equipment to help keep in “as new” condition.
• Oversee distribution of prepared food from kitchen production areas to food service area.
• Replenish food to the food service area as needed.
• Keep all items stored properly; maintain food in the safe zone and maintain par levels.
• Complete all work in a timely and efficient manner.
• Keep all kitchen, stations, and work areas cleaned and supplied.
• Follow safety procedures and usage for cleaning and sanitizing chemicals.
• Communicate effectively with supervisor, and co-workers, and general public to ensure success of the operations.
• Assist stewarding and custodial in daily kitchen cleanliness and maintenance (i.e. sweeping and mopping) and in ware cleaning areas (i.e., washing pots, pans and dishes).
• Remain professional in interacting with guests and associates with a Find a Way to Say Yes Service philosophy.
• Support team dynamics on the job.
• Maintain all sanitation rules and regulations. 
• Provide excellent customer service for all internal and external customers of the operations at all times.  Provide solutions for customer concerns and continually focus on customer service as our top priority.
• Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Contacts/Purpose of Contacts:

• Contact with Department Chef, Department Manager, Line Cooks, and other kitchen staff to be able to produce high quality product and service for the Food Service Area. 

Physical Demands:

• Frequent use of hands, wrists, fingers associated with the preparation and cooking of food.
• Required to stand for extended periods of time.
• Frequent bending, stooping, reaching, and walking required.
• Normal auditory, visual acuity, and verbal communications skills. 
• Occasionally lift and/or move up to 25 pounds.

Work Environment:

• Commercial production kitchen environment.
• Exposure to heat, flame, steam and noise in a kitchen environment.  
• Exposure to second hand smoke and a high noise level.
• Use of kitchen equipment such as stoves, ovens, boilers, fryers grills, and cutlery.

• Will work under high volume stressful situations.
• Extended hours and irregular shifts may be required.

• High School Diploma or GED.
• Must be at least 18 years of age.
• Must be able to work weekends, holidays, and graveyard shifts.
• Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.

License, Certification, or Special Requirements:

• Must be able to pass SECR Food Safety Training Certification Test.

• Native American preference shall apply to all positions.