Responsible for cleaning and maintenance of all kitchen equipment and cooking areas
Essential Duties and Responsibilities
Maintains sanitation and cleanliness standards consistent with current health department requirements
Maintains cleanliness and organization of all chemicals, cleaning equipment, and non-food items throughout kitchen facility
Executes cleaning and sanitation of cooking equipment throughout kitchen as requested by Exec Chef, Exec Sous Chef, and Sous Chef
Assists with basic food prep as well as plating assistance for banquets and special parties
When required, participates in putting away of all food inventory
Adheres to Ranch policies and procedures
Acts as a role model within and outside The Ranch at Rock Creek
Performs duties as workload necessitates
Maintains a positive and respectful attitude
Communicates regularly and effectively with Executive Chef, Executive Sous Chef/Sous Chef about departmental issues
Demonstrates flexible and efficient time management and ability to prioritize workload
Consistently reports to work as required by daily and seasonal needs
Meets departmental productivity standards
Performs work in a safe and high quality manner
Complies with laws, ordinances and regulations governing food preparation, service and disposal
Valid driver’s license
High school diploma or equivalent
Some level of culinary education
Ability to basically communicate in Spanish
Knowledge of raw materials, food production processes, quality control, costs and other techniques for maximizing the effective production and services of prepared food
Knowledge of relevant equipment as it pertains to procedures and operation of safe use
Basic knowledge of the chemical composition, structure and properties of substances used for cleaning and sanitation
Special Skills/Equipment
Coordination – ability to adjust actions in relation to others’ actions
Communication – ability to speak easily with others to convey information effectively and to read and understand information and ideas presented in writing
Management of material resources – obtaining and seeing to the appropriate use of equipment, facilities and materials needed to do certain work
Time management – effectively managing one’s own time
Active listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
Equipment selection – determining the kind of tools and equipment needed to do a particular job
Judgment and decision-making – considering the relative costs and benefits of potential actions to choose the most appropriate one
This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.
Management may assign or reassign duties and responsibilities to this job at any time.
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