Job Duties:Set up your station accordingly, which includes: All of the necessary tools and equipment, the appropriate level of sanitation, and mise in place. Mise en place is the organizational foundation of the professional kitchen.
Check the storeroom order when it arrives for quantity and quality, then put it away neatly, orderly, and in a timely fashion.
According to the menu and production list, prioritize the order of work and begin prepping items.
Pick up items from the floor, even if you didn’t drop them. Wipe spills immediately.
Ensure all ice and water are picked up and mopped dry immediately. Dispose of trash in appropriate containers.
Consistently clean and sanitize the work area.
Immediately report all leaks to the Supervisor or appropriate person.
Items that could drip should never be carried through the kitchen or dining room; either wipe them dry, carry them on a tray, in a bucket, or another container.
Ensure proper station closing procedures are followed.
Verify production progress with the Chef de Cuisine and identify the need for additional labor if necessary.
Return all foods to storage, wrap, label, date, initial, seal in an appropriately sized container, and store on a clean shelf. Do not mix existing food items with new ones.
Wipe clean and return spices and condiments to their designated areas. Turn off, clean, and sanitize equipment.
Organize and sweep all walk-in refrigerators and storage areas.
Clean and sanitize all food prep areas, reach-ins, and shelving areas.
Return all unused and clean utensils/equipment to their appropriate locations. Take all used utensils/equipment to the appropriate location.
Place soiled chef’s cloths in the appropriate container located in the kitchen.
Clean, empty, and sanitize all sinks.Job Classification:35-2021.00 – Food Preparation Workers
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