Kitchen Staff Jobs

• Serves food in a courteous and respectful manner, with proper portion control and knowledge of menu items.
• Properly and safely measures weighs and combines ingredients for quantity preparation of simple menu items.
• Load, carry, and transport hot or cold food items or containers to customers, serving lines, or dining tables safely, efficiently, and timely.
• The functions described here are not all-encompassing of those an employee may encounter while on the job.
• Follows proper kitchen standards when cleaning/sanitizing the work area (floors, food carts, cabinets, tables, kitchen utensils and equipment, dishes, etc.).
• Assists other Omykopi staff when necessary and voluntarily as much as possible.
• Washes sanitizes, and stores pots, pans, and kitchen utensils in designated areas.
• Cleans counters and floors.
• Utilizes various kitchen utensils, appliances, and heavy/industrial equipment in food preparation (ovens, knives, peelers, dicers, slicers, mixers, industrial dish machines, recycling, stoves, etc.).
• Scrapes dishes and cleans tables, and serving areas.
• Loads and transports food carts to and from designated floor units.
• Prepare food following recipes and apply individual portion control standards.

Skills:

• Reads and interprets routine written materials, menus, instructions, and e-mails.
• Communicates effectively.
• Will be expected to work on the Weekend if needed.
• Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc.
• Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clocks, etc.
• Able to handle varying workloads and meet deadlines as necessary.
• Uses tools, such as knives, slicers, potato peelers, etc, and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period.
• Adaptable and flexible - will be expected to support other Omykopi F&B as determined by business needs.