Responsibilities

• Handling all cuisine in according to health and sanitation standards and work as a team to ensure their fellow support staff follows suit.
• Refills cooked hot and cold food items in the buffet or serving line in their respective places according to Chefâ??s diagram menu, keeping all hot and cold lines clean and appropriate serving utensils stocked.
• Place the carving items on the carving board and serve customers by slicing food items at carving station.
• Provide support to culinary team by notifying them in a timely manner when certain food items are needed.
• Pay attention to quality and freshness of food by changing the pans as required; manage first in first out (FIFO) rotation of cold and hot foods.
• Execution of all assigned menu items in coordination with the expeditor on duty.
• Ensure the highest possible standards of guest service are provided and listens and responds to guest and associate concerns and questions.
• Assist in putting the perishable food items in the walk-in or reach in coolers and properly labeling them; coordinate the rotation and storage of food items to be removed or replaced from or in, cooler/freezer.
• Set up the line for opening; break down stations and clean thoroughly after shift completion and or transition.
• Clear communication of mise-en-place needs to support staff (i.e. Butcher, Prep Cooks, and Dishwashers) using established order format.
• Wipe and clean all serving service stations; sweep and mop kitchen expo area as needed and remove and empty trash as needed.

• 
  You have an eagerness to learn and grow as a professional in the food service industry.
• You have experience working and collaborating in a team environment, ideally in a culinary setting.
• Knowledge of food preparation and/or dish washing is best, but we are willing to train the right person.
• Ability to develop positive relationships with, peers and the community.