GENERAL DEFINITION OF WORK:
Performs responsible semi-skilled work assisting with food preparation and service and maintaining the kitchen at the municipal golf course. Direction is provided by the Golf Course Manager.
ESSENTIAL FUNCTIONS/TYPICAL TASKS:
(These are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.)
- Assists with preparation of all food pertaining to the day’s play including tournaments, outings, social events and general play.
- Assists with ordering all foods and beverages necessary to complete the above assigned duty.
- Helps to maintain, along with the remaining restaurant staff, a clean and safe working environment i.e. cleaning of all equipment, floors and appliances related to the preparation and serving of all foods and beverages within the standards of the Washington County Health Board.
- Rotates and restocks all freezers, refrigerators and the beverage dispensers as needed for the operation.
- Inventories merchandise used in the restaurant operation.
- Receives supply orders and pays vendors for deliveries.
- Performs related tasks as required.
- Greet customers and explain daily specials to customers.
- Answer questions related to the menu and offer item suggestions.
- Take food and beverage orders from customers.
- Prepare drinks and food
KNOWLEDGE, SKILLS AND ABILITIES:
Some knowledge of materials and methods used in preparing meats, breads and other foods on a large scale and of the use and care of utensils and equipment; some knowledge of food values and nutrition; skill in cutting and carving meat; ability to establish and maintain effective working relationships with associates and customers.
EDUCATION AND EXPERIENCE:
Any combination of education and experience equivalent to graduation from high school and some experience in cooking foods in large quantities.
This is medium work requiring the exertion of 50 pounds of force occasionally, up to 20 pounds of force frequently, and up to 10 pounds of force constantly to move objects; work requires balancing, stooping, crouching, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, and repetitive motions; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for depth perception, color perception, preparing and analyzing written or computer data, visual inspection involving small defects and/or small parts, use of measuring devices, assembly or fabrication of parts at or within arms’ length, operation of machines, determining the accuracy and thoroughness of work, and observing general surroundings and activities; the worker is subject to inside environmental conditions, extreme heat, hazards, atmospheric conditions, and oils.
Possession of or ability to acquire appropriate food handling certifications.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.
- Must be willing to Successfully complete and maintain the TAM Certification Class