Must be physically capable of performing basic tasks
Must be able to endure prolonged walking and standing
Must be able to work under pressure
Must be able to work at a quick pace
Must be able to keep up with the fast pace of the kitchen
Must have the ability to carry trays, pans, and skewers weighing up to 50 pounds
Essential Functions:
Responsible for serving and interacting with guests, including but not limited to, cooking and serving meats, selling menu items, taking and filling orders, serving drinks and food, table maintenance and customer service.
Identify top quality meats and select cuts used for food production. Keep items separate and sanitary
Butcher, trim, portion, season , skewer, and cook meat
Check and record temperatures of meats and marinades at specified times
Ensure that all food is cooked and served properly and at the correct temperatures
Maintain a clean and sanitary work station by wiping down counter space often and sanitizing hands and cooking utensils as well as cleaning churrasqueiro, slicers, and other kitchen equipment at the end of the shift
Understand knife safety, use, and sanitation
Ensure proper presentation of product at the table, proper cutting for portion, and proper temperature
Follow the “pace” of the cooking and serving rhythm for the afternoon/evening
Check assigned station for cleanliness and sanitary standards
Provide responsible service of alcoholic beverages, according to applicable federal and/or state law
Be knowledgeable of all menu items, their contents and preparation methods
Approach the table immediately before guest arrival and pull the chair for guests
Adhere to all safety rules. Be attentive to any object, condition or substance that might cause injury to a guest or fellow employee. Notify management of any illness or injury
Perform all reasonable tasks assigned by management
NOTE: This restaurant operates seven days a week. Because of the nature of the business, employees may be asked to work different hours or perform special duties based on the demands of the guests and the business, so flexibility is required.
