Responsible for the preparation of food to be served, complying with all applicable sanitation,health, and personal hygiene standards. Following established food production programs, recipes, timings, portions, and procedures, coordinating that execution with other stations. Responsible for appropriate use of restaurant supplies and equipment to minimize loss and waste. To provide the highest quality of service and product to guests in accordance with company policies and objectives, to strive towards guest satisfaction, positive employee relations, and profitability.
Essential Duties and Responsibilities include, but are not limited to the following:
1. Know and demonstrate through your actions the Mackay Restaurants vision. Must be able to interact with guests and co-workers in a friendly manner.
2. Uphold our motto "We are ladies and gentlemen serving ladies and gentlemen."
3. Provide prompt and courteous service, adhering to Mackay Restaurants' service standards and policies, acting guest first. Perform the Steps of Service in every interaction with guests to strive towards guest satisfaction, retention, and loyalty.
4. Demonstrate our company values: Guest Focused, Professionalism, Passion, Integrity, Respect, Empowerment, and Action Oriented to Achieve Excellence.
5. Perform duties as outlined in the Core Kitchen Training Workbook. Complete and pass annual certification.
6. Line set up, stocking, prep, and breakdown activities completed in an efficient and thorough manner. Review prep list and make notes of overall station preparedness. Ensures prep production meets daily needs and/or the following days. Communicate needs for next shift, making notes and prep lists.
7. Prepare all menu items and batch recipes in accordance with the recipes, including shift meals for staff. Measure and assemble ingredients and cook items according to recipes and menu specifications. Selects and uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, score, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food in station. Grill, fry, bake, steam, and broil raw and prepped foods.
8. Responsible for all meals being served properly and according to the established standards and procedures. Monitors all food served relative to appearance, temperature, sanitary, quality, and portion control to ensure they meet company standards. Adheres to food preparation timings.
9. Responsible for sanitary conditions, meeting or exceeding health department requirements. Follow safe food handling guidelines at all times.Assist in monitoring the temperature of water in dish machine and temperatures of the coolers and freezer. Maintain a current food handler's/health permit.
10. Keep work areas neat and clean at all times, cleaning as you go. Line sweeps as work proceeds. Sanitation solution kept fresh. Clean and maintain equipment used in food preparation. Before closing, ensures proper cleanliness of all equipment and the physical space on the line.
11. Checking in of incoming orders to ensure proper quality, quantity, and specifications are met. Rotating and storing food properly and safely, marking date and item. Using first in - first out concept for food storage.
12. Work as a member of the team to serve guests. Maintain positive, upbeat, and energetic attitude towards guests and coworkers. Take a proactive approach to teamwork. Work as part of the team by assisting others, communicating, and proactively troubleshoot problems. Maintain positive interaction with front of the house staff. Rapidly solve problems. Awareness of your role in the larger picture of the restaurant and guest experience. 13. Help to ensure that the restaurant is profitable by controlling waste, ensuring all items ordered are rung in, handling all equipment with care to minimize breakage, and following security practices. Reports necessary equipment repairs.
14. Report to work in a neat and clean uniform. Maintain highest standards of personal appearance and cleanliness according to company and health department hygiene standards.
15. Comply with local, state, and federal health, sanitation, and safety regulations.
SKILLS, TRAITS AND QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The requirements listed below are representative of the knowledge, skills, traits, and/or abilities required.
Skills and Traits Required:
Guest Focused: Ability to make guest satisfaction the business priority. Provide and promote superior guest service. Actively listening to guest feedback and ideas, to understand their expectations and improve. Doing whatever is necessary to make guests happy, within reasonable limits.
Professionalism: Ability to demonstrate exceptional knowledge and expertise in your job.Displaying the behaviors, characteristics, and skills of an expert in the hospitality industry. Maintaining a professional demeanor with all guests, employees, and vendors. Learning from mistakes and using feedback from others to improve. Passion: Possessing a strong, enthusiastic devotion to the hospitality industry and the company. Contribute to making the workplace exciting, inspiring emotion in others.
Integrity: Ability to take full responsibility for your actions. Ensuring a sense of trust and confidence to the guest regarding the company and the product. Standing up for what is fair and ethical no matter what. Honoring commitments and keeping promises. Telling the truth, always.
Respect: Courteous regards for people's feelings. Listening and showing sensitivity to the perspectives of others. Understanding that everyone has something to contribute and acknowledging each person as a unique and valuable individual. Addressing the needs and desires of the team and taking care of them.
Empowerment: Ability to make decisions and take action on your own. Embracing and absorbing company information and knowledge.
Action Oriented to Achieve Excellence: Ability to actively get something done or accomplished in a timely manner for the betterment of the guest and company.
Positive Attitude: Ability to focus and complete job duties and assigned tasks with a positive and flexible attitude.
Team Oriented: Ability to be a team player and help create a team environment to achieve company goals and standards. Setting aside personal agendas to help co-workers when they ask. Sharing credit with others for accomplishments.
Dependability: Following through on assigned tasks and responsibilities, is reliable, and has timely attendance.
Judgment: Ability to recognize problems and to creatively and immediately make a good decision to solve them -quick thinking and knowing when to have management handle the situation. Ability to set priorities and take initiative - solid decision maker.
Attention to Detail: Ability to see or capture minor items that may seem inconsequential but really make a difference in exceeding the guests' expectations. Understanding that guests perceive things differently and awareness is everything. Ability to understand your work environment, timings, and notice details - recognizing their impact on the overall operation.
Human Relations: Ability to maintain a positive working relationship with all staff, management, vendors, and guests.
Organization: Ability to coordinate all details of numerous priorities at once in a calm, professional, and cheerful manner - possessing time management skills.
Financial Acumen: General understanding of the relationship between sales and costs, as well as, productivity and hours and their effect on profitability.
Quick Learner: Ability to learn and have a solid understanding of the restaurant's food and beverage products, including preparation.
Enthusiasm/Motivation: Self starting, high energy, goal oriented, and positive attitude towards the company, enthusiasm for the guest.
Minimum Qualifications:
1. Courtesy, guest awareness, and guest driven.
2. Stamina: high energy level.
3. Dependable and reliable.
4. Handles pressure well.
5. Excellent eye-hand coordination.
6. Professional, well groomed presentation and appearance.
7. Flexible schedule required, able to work nights, weekends, holidays and long shifts. At some locations able to work during the daytime.
8. Valid Food Handler's/Health Permit.
9. Must be at least 18 years of age.
10. Drug-free.
Physical: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to stand and exert fast-paced mobility for periods of up to four (4) hours in length and shifts up to 8+ hours in length. Regularly required to reach, bend, lift, carry, stoop, and wipe. Use of hands to grab, handle, or feel objects. Must possess finger and hand dexterity for using small tools and equipment, including knives. Substantial repetitive motion of the wrists and hands. Able to speak clearly and listen attentively to other employees. Must be able to bend and kneel and have the ability to lift and/or move tubs, pans, and cases of food frequently weighing up to 40 pounds. Able to climb step stools and stairs. Hazards include, but are not limited to: extreme noise, cuts from knives, slipping, tripping, falls, and burns. Exposure to smoke, steam, high temperatures, humidity, and extreme cold. Frequent washing of hands. Education: High school graduate or equivalent. Degree from a post secondary culinary arts training program is desirable. Must be able to speak, read, write, and understand the primary language(s) of the work location and of the guests who typically visit the location. Must be able to perform simple mathematical calculations. Experience: At least 1-2 years previous experience as a cook in a restaurant. Knowledge of the sequence of service and dining room and kitchen procedures.
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