• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.

• Completes food temperature checks before service.

• Ensures availability of supplies and food or approved substitutions in adequate time for preparation.

• Sets steam table; serves or ensures proper serving of food for tray line or dining room.

• Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques.

• Stores food properly and safely, marking the date and item.

• Reports necessary equipment repair and maintenance to supervisor.

• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.

• Maintains safe food preparation certification and other appropriate training and certifications.

• Ensures the kitchen areas consistently meet standards of cleanliness and physical appearance to assure compliance with state and local health department and alcoholic beverage licensing authorities.

• Monitors customer satisfaction and looks for opportunities to improve.

• Manages food, beverage, and alcoholic beverage inventories to maintain sufficient levels with no or minimal waste; performs inventory counts of food and supplies monthly or as required; reports any unusual variation in inventory levels to supervisor.

• Understands and follows company policy and procedure.

• Must have reliable transportation.

• VA Alcoholic Beverage Control Board Responsible Seller and Servers program (RSVP) or PA Responsible Alcohol Management Program (RAMP) training, or other equivalent state training for safe alcoholic beverage service

• Valid driver’s license

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is frequently required to use hands to finger, handle, or feel and reach with hands and arms. This position is very active and the employee is frequently required to stand, walk, lift, bend, kneel, stoop, climb, carry, push and pull items weighing up to 25 lbs and occasionally up to 50 lbs. The employee is required to safely operate a beverage golf cart.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee exposed to operating in a restaurant and kitchen setting. The employee may be exposed to hazards including typical kitchen environment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee may be exposed to cuts, slipping, tripping, falls, and burns as well as heat, steam, and fire. The noise level in the work environment is usually moderate to loud. Frequent hand washing is required.