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.