temporary kitchen staff

- Assist in preparing, seasoning, and cooking (cold, fry, grill, sauté) dishes such as soups, meats, fish, vegetables.

- Prepare recipes to previously defined specifications.

- Use kitchen equipment to execute recipes and food service.

- Handle kitchen cutlery effectively and safely.

- Sanitize food stations, equipment, silver, glass, china, serving utensils. - Cover, label, and date food items and store them properly as defined by food safety guidelines.

- Daily set-up, stocking, and tear-down of food lines – buffet, cafeteria, restaurant.

- Restock service areas, stock ice, polish and restock glassware and silverware.

- Tear down, store, and organize all banquet equipment in proper locations.

- Maintain clean and organized dish area.

- Expedite and run food. - May perform other related job duties pursuant to 35-2014.00, Cooks, Restaurant.