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Duties/Responsibilities:
Prepares meal ingredients as directed by the executive chef.
Prepares fresh produce by peeling, cutting, and portioning.
Prepares meat by trimming, cutting, and portioning.
Prepares simple dishes such as breads or salads.
Mixes or prepares condiments, dressings, and sauces.
Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
Assists with unloading, inspection, and storage of raw ingredients and supplies.
Performs other related duties as assigned.
Must have Weekend and Holiday Availability.
Required Skills/Abilities:
Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
Ability to function well in a high-paced and at times stressful environment.
Ability to work quickly and efficiently.
Ability to work well as part of a team.
Education and Experience:
High school or vocational school coursework in kitchen basics such as food safety, preferred.
Prior related experience preferred.
Physical Requirements:
Prolonged periods of standing and working in a kitchen.
Exposure to extreme heat, steam, and cold, present in a kitchen environment.
Must be able to lift up to 15 pounds at times.
Must have weekend and afternoon/ evening availability
Manual dexterity to cut and chop foods and perform other related tasks.
We comply with the HFWA Sick Pay Requirements for all employees.
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