Think Beyond The Label Jobs

Scope of Position:This position consists of being responsible for assisting on the production of menu items needed for the restaurant. Assist in preparing food ingredients and sanitation within the restaurant as well as cleaning and organizing the kitchen. DUTIES AND RESPONSIBILITIES: Preparing food items and controlling food productions. Maintain proper hygiene sanitation within the kitchen and the restaurant. Keep the work station clean and organized at all times. All work stations must be inspected 15 minutes before the end of every shift by the Sous Chef, Supervisor or Team leader in-charge. Proper labeling of food products (Name of Item / Production Date / Expiration Date). Follow the FIFO (First in First out) method at all times. Organize and manage storage, refrigerators and freezers. Inform the Sous Chef to order ingredients and materials needed. Responsible for kitchen tools and equipment. If something is missing or broken, must report to the in-charge Team Leader, Supervisor, Sous Chef or report directly to the Chefs office. Complete the inter-kitchen transfer report and submit to the Chefs office daily. In-charge of receiving deliveries and storing of meat, poultry, fish and etc. (Breakdown all the cartons and place it on the designated area) Answering calls in the kitchen. Job Types: Full-time, Part-time Benefits: - Employee discount Shift: - 8 hour shift - Day shift - Evening shift - Night shift Weekly day range: - Weekends as needed