Role and Responsibilities

Position Summary:

· Assists Cooks and Managers with a variety of tasks including but not limited to, station set-up, washing, portioning, boning, slicing, dicing meats and vegetables, and sandwich/salad/side production following the Brands specifications in a timely manner while maintaining the safety, sanitation and security of the kitchen and equipment. Works in assigned restaurant location as determined by management.

Responsibilities:

• Prepares ingredients for cooking, including portioning, washing, chopping, and storing according to MCA and Brand specifications and restaurant directions
• Follows recipes to ensure consistency and quality standards
• Follows prep par lists and prioritizes production to avoid product run outs
• Receives, labels, dates, rotates, and refrigerates all products to ensue freshness and control waste
• Discards and tracks all expired product on approved waste sheet
• Cleans and maintains prep area (utensils, prep table, prep sinks, equipment, floors, walls, and any back of the house area, etc.)
• Washes, peels, cuts, slices, dices, and portions specific food and menu items in accordance with established par levels
• Produces mass amounts of foods to be packaged, dated, and labeled for retail sale in market areas (Sandwiches, wraps, salads, sides, snack boxes, yogurts, etc.)
• Check and ensure correctness of the temperatures of appliances and food and maintain required logs
• Notify a manager if a product does not meet specifications
• Communicates any product run outs, equipment issues, and quality and service issues to the MOD and chef immediately
• Completes prep list in accordance with specifications
• Completes assigned tasks according to specifications and preset time limits
• Aid in moving and installation of beer, wine, and cocktail kegs
• Complete safety training and certifications
• Follows all company safety, sanitation and security policies and procedures
• Properly uses personal protective equipment
• Report maintenance needs, accidents, injuries, and unsafe working conditions to a MOD immediately
• Maintain confidentiality of proprietary information
• Maintain and care for company equipment according to instruction and manufacturer requirements
• Welcome and acknowledge guests according to company standards, when applicable, and assists guests as needed
• Communicate with others using clear, respectful, and professional language

• Develop and maintain positive working relationships with others and work toward the goal of customer satisfaction
• Ensure adherence to quality expectations and standards
• Clean, sanitize, and organize all kitchen areas, walk-in coolers, reach-ins, and all storage areas according to MCA and Brand specifications
• Assists other crewmembers as needed; is aware of and alerts other crewmembers of customers’ needs
• Maintains knowledge of airport, terminal, and restaurants; offers information, recommendations, MCA and Brand history, etc.
• Maintains a clean, neat, well-groomed appearance and adheres to all uniform and appearance guidelines
• Sweeps and mops as needed
• Performs additional responsibilities, although not detailed, as requested by the chef or MOD at any time

Qualifications

Demonstrated pleasant attitude and energy

• Professional demeanor, appearance, and communication skills in accordance with restaurant guidelines
• Demonstrated knowledge of professional cooking and knife handling skills
• Prior prep or production experience in a similar concept or restaurant preferred
• Demonstrated knowledge of and certification within 90 days for all required local, state, and federal health, safety, and sanitation laws
• Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, dish machine, etc.
• Ability to take direction and work in a team environment
• Ability to multi-task and work calmly and effectively under pressure in a fast-paced environment
• Problem solving and organizational skills
• Adherence to MCA and Airport Knife Handling Policy
• Ability to stand and exert fast paced mobility for entire shift
• Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly
• Effective and professional oral communication skills
• Demonstrated ability to learn food and beverage knowledge and participate in training as required
• Ability to read menu offerings, work procedures, recipes, safety procedures, and operating directions
• Ability to maintain a safe and clean production area
• Knowledge and adherence to MCA policies and procedures

· Knowledge and adherence to all airport rules and regulations

· Commitment to service of customers, staff, co-workers, and management

· High integrity and honesty, Work Ethic, passion, and commitment

· Ability to work scheduled hours, including weekdays, weekends, and holidays

· Follow through and dependability

· Knowledge and commitment to safety and food sanitation