Summary: Responsible for the final preparation of all food items served on the chefs table line in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures. May be directed by the kitchen supervisor and club supervisor to ensure that quality service is provided at all times. Essential Duties and Responsibilities: Provides quality customer service by providing one-on-one attention to detail. Participates in the preparation and service of food and beverage items in adherence to company food standards for presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control. Cleans work area and equipment used in food preparation and service. Follow all safety and sanitation procedures. Assist in delivering food items to and from the main kitchen. Promotes a clean, safe and neat work environment for all guests and staff members. Cooperates with fellow and culinary staff members in performing job duties. Contributes to the team; exhibits professionalism with customers, fellow employees and others. Performs other duties as assigned.
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Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees