Skills and Abilities:

• Assist in the preparation and presentation of cold dishes.

• Assist with the preparation of garnishes and accompaniments.

• Assist with the preparation of salads and cold appetizers.

• Assist with the preparation of catering orders.

• Washes, peels, cuts and shreds vegetables and fruits.

• Prepare ingredients and assemble dishes.

• Measures and mixes ingredients according to recipes.

• Tastes and seasons foods accordingly.

• Ensure all food is prepared to the highest standards of quality and hygiene.

• Maintain clean, organized, and sanitized work area as well as abide by state sanitation/health regulations.

• Assist with inventory management and stock rotation.

• Ensure all equipment is properly cleaned and maintained.

• Ensure all food is stored correctly and safely.

• Assist in the development of new menu items.

• Work efficiently under pressure.

• Communicate effectively with team members.

• Assist with the training of new staff members.

• Participate in team meetings and contribute ideas.

• Adhere to all company policies and procedures.

• Assist with the setup and breakdown of workstations.

• Ensure all food is labeled correctly.

• Tasks assigned must be completed quickly and efficiently while still abiding by necessary guidelines that will ensure quality standards are met.

• Clearly communicates with Kitchen Supervisor and Executive Chef.

• Responsible for being able to communicate well with team members while maintaining a positive and professional work environment.

• Must be able to follow direction given by the Kitchen Supervisor and Executive Chef.

• Report to work when scheduled, on time, in proper and clean uniform, including name tag.

• Performs any and all duties in the kitchen.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience:

• High School Diploma or GED equivalent

• 1-3 years’ experience preparing meals in a full-service kitchen (restaurant, hotel, resort, convention center, etc.).

• Schedule includes days, nights, weekends and holidays as dictated by events.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand and walk for long hours. Stooping and lifting is also required. Must be able to lift 30 pounds to the waist.

Working Conditions:

Fast-paced, very physical environment. May be exposed to extreme cold from walk-in coolers/freezers for up to one hour at a time. May be exposed to extreme heat from hot burners and/or steam for extended periods of time. May be exposed to minimal amount of smoke for extended periods of time. May be exposed to cleaning chemicals. Requires standing for several hours at a time each day.

NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans t