WORK TO BE PERFORMED:

Prepares or directs preparation of food served using established production procedures and systems.
Determines amount and type of food and supplies required using production
Ensures availability of supplies and food or approved substitutions in adequate time for preparation
Sets steam table
Serves or ensures proper serving of food for tray line or dining
Complies with established sanitation standards, personal hygiene, and health Observes proper food preparation and handling techniques.
Stores food properly and safely, marking date and
Reports necessary equipment repair and maintenance to
Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is
Apportions food for
Maintains daily production
Keeps work area neat and clean at all times (including dishwashing)
Cleans and maintains equipment used in food
Completes food temperature checks before
Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned

GENERAL RESPONSIBILITIES:

Supports the Mission, Values and Vision of California Fish Grill and the
Supports, cooperates with, and implements specific procedures and programs for:

Safety, including precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance
Confidentiality of all data, including food
Quality Assurance and compliance with all regulatory
Compliance with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory

Supports and participates in common teamwork:

Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate
Uses tactful, appropriate communications in sensitive and emotional
Follows up as appropriate with supervisor, co-workers or residents regarding reported complaints, problems and
Promotes positive public relations with residents, family members and

ADDITIONAL DUTIES

Performs other duties and responsibilities as required or requested.

KNOWLEDGE, SKILLS AND ABILITIES

STRONG WORKING KNOWLEDGE OF:

Restaurant operations
Food Safety and Sanitation
Quality Customer Service
Safe work habits and procedures (e.g. knife handling, lifting, carrying trays/bus tubs, )
Company rules and procedures, in compliance with and including state and federal laws

ESSENTIAL SKILLS:

Moderate reading and writing skills
Proficient interpersonal relations and communicative skills
Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 lbs or less
Manual dexterity
Auditory and visual skills
Ability to follow written and oral instructions and procedures
Required to know and follow safe work practices and be aware of Company policies and procedures related to job safety, including rules and regulations

CORE COMPETENCIES:

Takes Initiative
Adaptability
Strong Teamwork
Ability to work at Fast Pace

Makes Sound Decisions
Customer Focus
Strategic Thinking
Optimizes Work Processes

MINIMUM QUALIFICATIONS

High School Diploma or GED and 2-3 years related work experience or any equivalent combination of education, training and experience that demonstrates the ability to perform the duties of the position
Prior experience in related food service positions
Valid ServSafe® or other approved Food Handler Certification
High level of integrity and honesty

When warranted, may be required to work beyond normal working hours as needed to meet customer needs or restaurant requirements. The cook must maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job: Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.

Ability to perform multiple
Frequent standing, reaching with hands and arms, stooping and
Maintain composure when dealing with staff and occasionally under conditions of urgency and/or pressure situations in a fast-paced

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