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Summary This position assists in the preparation of food products, obtains necessary ingredients and cleans food-preparation equipment, utensils, and work areas. Responsibilities - Assists cooks in their tasks - Obtains necessary products and small equipment items required for food preparation - Carefully follows standard recipes while preparing all assigned items - Follows manufacturers' instructions when operating food production and serving equipment - Consistently uses safe and sanitary food handling practices, including those related to personal hygiene - Returns soiled food preparation utensils and other small wares to the proper areas - Maintains a clean work station, including equipment used for food preparation tasks - Collects food and beverage products and small wares required for item preparation - Carefully follows standard recipes while preparing assigned items for banquet service - Assists in plating food items for service - Use correct measuring devices, and follow recipes - Handles leftover food items as instructed by the sous chef - Cleans banquet preparation and serving equipment - Cleans assigned work station areas - Maintain accurate records of food supplies, and freezer / fridge temperatures - Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries, spending and check and value stocks as required by the Garde Manager Chef or Sous Chef - Performs other appropriate tasks assigned by the Garde Manager Chef or Sous Chef. Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted, and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers. Requirements Conditions of Employment Qualifications KNOWLEDGE, SKILLS and ABILITIES (KSAs) for this position are as follows: ** Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience. 1. Incumbent must possess a minimum of 6 months in a culinary role. Line cook experience is preferred. 2. Incumbent must have knowledge of food service equipment and proper storage techniques like "FIFO". 3. Must possess the ability to follow procedures and standardized recipes. 4. Experience as a short order, banquet cook, and/or prep cook. Education Additional Information