EmploymentPolicyKitchen

Kitchen
Chef, Demi Chef, Cooks, Dishwasher & Kitchen Helpers

~~Organization and sanitary conditions in Food Prep area's, all of kitchen facilities, storage area's, freezer, walk in, reach in under supervision of Chef/Kitchen Manager

~~Opening and Closing duties, cleaning etc., under supervision of Chef/Kitchen Mananger

1.   Responsible for Menu Preparation and Specials
2.   Uses creative talents to improve and enhance the reputation
3.   Provides positive direction, training and leadership of kitchen staff.
4.   Directs and manages all kitchen personnel.
5.   Proper stage of all goods to insure smooth and timely presentation of menu.
6.   Using first in/first out inventory method. Keep food groups together and always in its own place, not scattered.
7.   refrigeration and Freezers, care and management of all food items to insure availability and freshness.
8.   Uses cost effective practices at all times.
9.   Preparation of Buffet dishes - using time and supplies, cost effectively to insure an inventory of pre-prepared dishes for FUTURE requirements and keep buffet resupplied during lunches on a timely and AS NEEDED basis.
10. Proper temperatures at all times of all food products.
11. Bake special items as required. Don't wait till last minute.
12. Prep special items as required.
13. Inventory control, storage and management of all goods.
14. Preparing orders, calling in orders to purveyors.

Responsible for: Preparation of all Appetizer items, and other needed prep work.
1.   Be available for all the chef's needs. Do not make any decisions unless supervised OR approved by Chef.
2.   Clean the freezers and refrigeration twice a week.
3.   Using first in/first out infentory method. Keep food groups together and always in its own place, not scattered.
4.   Proper stage of all goods to insure smooth and timely PRESENTATION and delivery of menu.
5.   Uses creative talents to improve and enhance the reputation.
6.   responsible to oversee all prep by Cooks
7.   responsible to oversee and maintain inventory of Cooks.
8.   Being able to fill in any capacity of kitchen staff.

Responsible for: All Pizza items and other needed prep work.
1.   Dough and sauces prepared for needs of restaurant NOT at last minute.
2.   Proper preparation and cooking of Pizza's as predirected by Chef.
3.   Clean working enviroment of Pizza and TO GO items, cleaned and stored EVERY DAY.
4.   Inventory of all Pizza and TO GO items to be delivered twice weekly to Chef.
5.   Performs directed prep and cleaning as needed by Chef and Demi Chef.

1.   PROPER washing of all dishes, pans, utensils, etc.
2.   PROPER sanitary conditions/temperatures of dishwashing machine, and soap fluids.
3.   Be available for Chef's needs.
4.   Clean the kitchen EVERY DAY.
5.   clean the refrigeration and freezers TWICE a week.
6.   preparation of foods under direct control of Chef.
7.   Check detergents, garbage bags, cleaning items, etc., and present inventory to Chef twice weekly.
8.   Garbage of kitchen out. Keeping garbage area outside clean.