Team Member

Team Member, Central Kitchen

Company Overview

Job Overview

Key Responsibilities

• Gain knowledge of central kitchen preparation methods and packaging processes.
• Operate and maintain kitchen equipment effectively.
• Assist in receiving inventory and applying FIFO practices, including barcode printing and scanning.
• Participate in regular sanitization tasks to maintain a clean and safe kitchen.
• Learn and practice essential mise-en-place techniques such as cutting, blanching, and boiling.
• Handle ingredients as per planogram guidelines for storage and organization.
• Prepare V4V7 and BevD items, ensuring accuracy, consistency, and quality in every unit.
• Plan and manage mise-en-place activities to meet daily production schedules.
• Execute bulk orders of BevD items while following prescribed recipes and service standards.
• Perform daily inventory tasks, including physical stock counts and accurate reporting.

Requirements

• High school diploma or equivalent (culinary education is a plus but not mandatory).
• Minimum of 12 months of experience in a kitchen or food service environment (preparation, cooking, inventory management).
• Intermediate understanding of kitchen operations and food preparation techniques.
• Ability to follow recipes with precision and maintain quality standards.
• Strong organizational skills to manage mise-en-place and daily schedules.
• Ability to handle peak service times efficiently and meet performance targets.
• Proficiency in inventory management, including stock counts and reporting.
• Strong attention to detail with a commitment to hygiene and food safety.
• Positive attitude, excellent work ethic, and ability to work under pressure.