Kitchen Assistant - Tyrone, United States - DelGrosso Family of Companies

Description

Educations & Qualifications:

Formal culinary training with a minimum of 3-5 years of culinary production experience in a high volume kitchen environment required.

Previous supervisory experience preferred. Must be proficient in all stations of the kitchen. ServSafe Certification is required or the ability to obtain the certification with 3 months of hire.

Must be able to stand for all or most of 8-10 hour shift and work a minimum of 6 days and 55 hours per week during the Park season; must be able to start as early 3 AM or 4 AM during the off-season.

Must effectively work in a high-volume, fast-paced, guest-service oriented environment and maintain a positive attitude.


Essential Functions:

• Must be able to work a variety of days, times and hours based on the needs and volume of the business over a 7-day period. Early mornings, weekends and holidays will be required during the Park season and as early as 3 AM or 4 AM start times will be required during the off-season.
• Produce all food according to recipes, correct portion size and temperature.
• Ensure all products used are of a high quality.
• Ensure all areas are clean and sanitized.
• Ensure every food item leaving the kitchen is of the highest quality in flavor and presentation.
• Assist in the management of staff during daily operations to ensure adherence to company and department policies, procedures and all health and safety regulations.
• Assist Executive Chef with employee schedules and production schedules.
• Assist in monitoring staff breaks and job assignments according to child labor laws.
• Ensure job assignments have been effectively completed in a timely manner.
• Report disciplinary issued and department/company policy violations to Executive Chef for action and follow through.
• Lead production team toward completion of daily work assignments, ensuring the highest level of guest satisfaction, teamwork and financial/operational performance.
• Assist Executive Chef in all food preparation, ordering, inventory control, training and other tasks assigned.
• Practice and ensure all food service team members follow food safety guidelines. Monitor and document temperatures as directed and required.
• Assist with food production at DelGrosso Park subsidiary organization(s) as directed in the off-season. This may require early morning hours during the off-season as early as 3 AM or 4 AM to accommodate the food production schedule.

Other Responsibilities:

• Maintain and protect employee, customer, and consumer confidentiality.
• Report to and from work at assigned time.
• Complete other duties as assigned.
• Must be honest and reliable.
• Must be able to work in a team atmosphere. Provide help and support to co-workers on an ongoing basis.
• Adhere to dress code policy.