Role and Responsibilities
Position Summary:
- Assists Cooks and Managers with a variety of tasks including but not limited to, station set-up, washing, portioning, boning, slicing, dicing meats and vegetables, and sandwich/salad/side production following the Brands specifications in a timely manner while maintaining the safety, sanitation and security of the kitchen and equipment. Works in assigned restaurant location as determined by management.
Responsibilities:
- Prepares ingredients for cooking, including portioning, washing, chopping, and storing according to MCA and Brand specifications and restaurant directions
- Follows recipes to ensure consistency and quality standards
- Follows prep par lists and prioritizes production to avoid product run outs
- Receives, labels, dates, rotates, and refrigerates all products to ensue freshness and control waste
- Discards and tracks all expired product on approved waste sheet
- Cleans and maintains prep area (utensils, prep table, prep sinks, equipment, floors, walls, and any back of the house area, etc.)
- Washes, peels, cuts, slices, dices, and portions specific food and menu items in accordance with established par levels
- Produces mass amounts of foods to be packaged, dated, and labeled for retail sale in market areas (Sandwiches, wraps, salads, sides, snack boxes, yogurts, etc.)
- Check and ensure correctness of the temperatures of appliances and food and maintain required logs
- Notify a manager if a product does not meet specifications
- Communicates any product run outs, equipment issues, and quality and service issues to the MOD and chef immediately
- Completes prep list in accordance with specifications
- Completes assigned tasks according to specifications and preset time limits
- Aid in moving and installation of beer, wine, and cocktail kegs
- Complete safety training and certifications
- Follows all company safety, sanitation and security policies and procedures
- Properly uses personal protective equipment
- Report maintenance needs, accidents, injuries, and unsafe working conditions to a MOD immediately
- Maintain confidentiality of proprietary information
- Maintain and care for company equipment according to instruction and manufacturer requirements
- Welcome and acknowledge guests according to company standards, when applicable, and assists guests as needed
- Communicate with others using clear, respectful, and professional language
- Develop and maintain positive working relationships with others and work toward the goal of customer satisfaction
- Ensure adherence to quality expectations and standards
- Clean, sanitize, and organize all kitchen areas, walk-in coolers, reach-ins, and all storage areas according to MCA and Brand specifications
- Assists other crewmembers as needed; is aware of and alerts other crewmembers of customers’ needs
- Maintains knowledge of airport, terminal, and restaurants; offers information, recommendations, MCA and Brand history, etc.
- Maintains a clean, neat, well-groomed appearance and adheres to all uniform and appearance guidelines
- Sweeps and mops as needed
- Performs additional responsibilities, although not detailed, as requested by the chef or MOD at any time
Qualifications
- Demonstrated pleasant attitude and energy
- Professional demeanor, appearance, and communication skills in accordance with restaurant guidelines
- Demonstrated knowledge of professional cooking and knife handling skills
- Prior prep or production experience in a similar concept or restaurant preferred
- Demonstrated knowledge of and certification within 90 days for all required local, state, and federal health, safety, and sanitation laws
- Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, dish machine, etc.
- Ability to take direction and work in a team environment
- Ability to multi-task and work calmly and effectively under pressure in a fast-paced environment
- Problem solving and organizational skills
- Adherence to MCA and Airport Knife Handling Policy
- Ability to stand and exert fast paced mobility for entire shift
- Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly
- Effective and professional oral communication skills
- Demonstrated ability to learn food and beverage knowledge and participate in training as required
- Ability to read menu offerings, work procedures, recipes, safety procedures, and operating directions
- Ability to maintain a safe and clean production area
- Knowledge and adherence to MCA policies and procedures
- Knowledge and adherence to all airport rules and regulations
- Commitment to service of customers, staff, co-workers, and management
- High integrity and honesty, Work Ethic, passion, and commitment
- Ability to work scheduled hours, including weekdays, weekends, and holidays
- Follow through and dependability
- Knowledge and commitment to safety and food sanitation
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