Expo

Primary Duties: · Reads chits/kitchen display screens.
· Reads recipes & produces products according to the procedures · Can recognize food has been cooked to Guests’ specifications · Garnishes plates with appropriate dips or sides.
· Places finished products on tray to be ran to the table immediately.
· Reads and follows the daily prep sheet.
· Constantly cleans and sanitizes area, equipment, sweeps floors.
· Assists the management team in: Controlling food cost and inventory control, assisting in other areas of the kitchen, sweeping and mopping the floor and cleaning the coolers.
· Able to work well under stress.
· Able to work closely with other Team Members in the Heart of House as well as Front of House.
· Observes the basic rules of kitchen safety, sanitation and back door safety.
· Demonstrates concern for kitchen cleanliness and personal hygiene.
· Uses First In First Out (FIFO) rule to ensure proper rotation.
· Utilize various cleaning chemicals in accordance with Safety Sheets · Stores/Covers/Rotates all garnish/dips appropriately.
· Has constant awareness of Ticket Times within the Cook Time Goals.
Ensures Guests are receiving safe products of the highest quality & freshness Food is prepared and garnished for the Guest within QS&L’s time guidelines Produces food products and constantly supplies these products in a manner that ensures our Guests are receiving safe food products of the highest quality, freshness and consistency throughout our restaurants.
Follows plate presentation standards.
Includes, clean plate edges, properly arranged products, and properly garnished products.
Physical Requirements / Qualifications : · Lift and carry cases of food, supplies and equipment up to weight of 50 pounds.
· Frequently bend, stoop and reach in order to stock food.
Must be able to use arms above head/shoulder level.
· Climb a ladder or “step-up” to reach supplies stored in overhead areas.
· Stand/walk for shifts up to eight hours · Reach out and bend to operate all safety equipment, i.
e.
, emergency cut-off switch, fire extinguisher, etc.
· Operate all department equipment.
· Read and write.
· Minimum of 18 years of age to operate equipment (Slicer) Join the Quaker Steak & Lube Team in the Expo position!