Koto Buffet Cook 2

DUTIES AND RESPONSIBILITIES
• Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
• Is proficient in knife skills and culinary techniques.
• Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
• Ensures that their culinary work station is clean and sanitized. Properly rotates, wraps and labels food products.
• Follows all recipes, specifications and control procedures.
• Maintains a clean and sanitary area at all times in full accordance with health regulations.
• Breaks down, cleans and assembles various types of food service machinery associated with food production.
• Assists with guest requests.
• Assists with storage and proper rotation of food products.
• Uses dry and liquid measure and scales.
• Stirs and strains soups and sauces.
• Maintains one or more culinary work station when required.
• Performs proper receiving, thawing, and storage in correct location, proportioning prep area sanitation, heating and holding, and re-thermalization (including sauces, soups, salad bar items, lunch, dinner, and produce).
• Accurately completes all food safety documentation as assigned.
• Immediately reports safety issues or concerns to management.
• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS
• High school diploma or GED preferred.
• One year experience in similar position required.
• Strong organizational skills required. ServSafe® certified preferred.

• Must be at least 18 years of age.