Back of House

Position reports to Assistant Kitchen Manager, Executive Chef or General Manager

Employee must wear the established uniform and come to work on time prepared to work

Job Purpose

Prepare food by following recipes as provided. Complete prep list and work position on line (such as salads, sauté, grill, tickets, etc) Clean area as directed my manager

Tasks

Follow recipes completely including labeling and storage

Maintain a clean work space

Work a position on the line during meal service (maintain clean work space on line)

Communicate with supervisor

Clean and breakdown equipment as directed by your supervisor at end of shift

Follow health and safety guidelines

Work Context

Using hands to handle, control, or feel objects, tools or controls

Standing or walking for long periods of time (4-6 hours per shift)

Lifting/carrying up to 30-50 pounds

Repetitive movement including bending and twisting

Contact with others (face to face or by telephone)

Exposure to sounds or noise levels that are distracting or uncomfortable

Making decisions that impact the results of co-workers or guests or the company

Repeating the same physical activities or mental activities over and over

Exposure to minor burns, cuts

Work with others in a group or team, coordinating or leading others in accomplishing work activities

Making decisions that affect other people, the financial resources, and/or the image and reputation of the organization,


Responsibility for work outcomes and results, Includes responsibility for the health and safety of others

Job tasks are performed in close physical proximity to other people

Working indoors in environmentally controlled conditions

Wearing common protective or safety equipment

Job pace is determined by the speed of equipment or machinery

Work Activities

Performing General Physical Activities

Monitor Processes, Materials, or Surroundings

Controlling Machines and Processes

Operate food preparation equipment

Retrieve or place goods from/into storage

Clean rooms or work areas

Use knives

Load, unload, or stack containers, materials, or products

Qualifications Skills /Specific Skills:

Must be able to follow a recipe

Basic Skills

Active Learning

Active Listening

Learning Strategies

Speaking

Social Skills

Coordination

Instructing

Technical Skills

Equipment Maintenance

Equipment Selection

Operation Monitoring

Operation and Control

Troubleshooting

Systems Skills

Systems Evaluation

Resource Management Skills

Time Management