Summary:

Prepare and cook various entrees and other food items to provide a satisfying and delectable dining experience.

Duties:

Prepares and serves all sautéed, fried, grilled, steamed, and baked items as required
Maintains and ensures that kitchen work areas, dining room, and restaurant equipment and utensils are in clean and orderly conditions;
Ensures that sanitary guidelines are followed in the handling and preparation of food;
Plans food production to coordinate with meal serving hours;
Determines amount and type of food and supplies required for daily menus;
Monitors food temperatures as appropriate;
Replaces food items on buffet line as needed;
Inspects the time and date on all leftover food items;
Observes all company rules and policies;
May assist in monitoring and training food service employees;
Performs other related duties as assigned

Education:

Experience:

Knowledge, Skills and Abilities:

Demonstrated knowledge of food service industry concepts, practices, and procedures.
Ability to read, write and communicate clearly and concisely.
Ability to work effectively in a team setting with internal and external customers.
Ability to pass the food sanitation certification within the first six (6) months of hire.

Physical Demands:

Standing for extended periods, walking, bending, and lifting up to 50 pounds.
May be exposed to cleaning chemicals, oily mists, steam, heat, dusts, fumes, and smoke.

SAINT PAUL'S BAPTIST CHURCH

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