Summary:
Keep the kitchen, prep, and dish areas clean and organized and ensuring that all dishes, utensils, and cooking equipment are properly sanitized and ready for use

Essential Duties and Responsibilities:
• Knows the GAB mission statement and can execute
• Welcomes guests using the 10–4 rule
• Set up and stocking stations with all necessary supplies
• Maintain a flow of clean dishes for service
• Collect dirty dishes from the dining and kitchen; maintain clean bus tubs for service
• Prepare food for service when applicable (chopping vegetables, preparing sauces, etc.)
• Follow Kitchen Manager’s instructions
• Maintains clean workstations and uses proper food storage standards
• Stock inventory appropriately using FIFO
• Prepares catering items in accordance with the company standard
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements:
• Safe and accurate knife skills
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• Valid Food Handlers Certification