Key Responsibilities:

1. Customer Service:
   1. Greet customers in a friendly and welcoming manner.
   2. Take customer orders accurately, answer questions about menu items, and provide recommendations.
   3. When required, assist in handling escalated customer inquiries and resolve any issues or complaints promptly and professionally
   4. Stay up to date on menu offerings, ingredients, and preparation methods. Provide information to servers and customers as needed
2. Food Preparation
   1. Prepare a range of food items such as traditional Jamaican lunch and breakfast items, sandwiches, salads, pastries, and snacks according to established recipes and standards
   2. Ensure food safety and hygiene by following proper food handling and storage guidelines.
   3. Maintain knowledge of ingredient freshness and quality to deliver high-quality products.
3. Station Setup:
   1. Set up cooking stations with all necessary supplies and equipment before service begins.
   2. Ensure that all tools and utensils are clean, sterilized and organized.
4. Beverage and Food Dispensing:
   1. Manage multiple orders simultaneously, prioritize tasks, and ensure that each order is completed accurately and efficiently.
   2. Prepare and serve a variety of hot and cold beverages, including coffee, tea, espresso, smoothies and other specialty drinks.
   3. Ensure accurate measurements and recipe adherence to maintain beverage consistency.
   4. Keep beverage equipment clean and in good working order.
   5. Serve pre-made food as requested by customer adhering to health and safety standards
5. Food Safety and Hygiene:
   1. Adhere to strict food safety standards and guidelines, including proper handwashing, glove usage, and sanitation practices.
   2. Maintain a clean and organized work area at all times including food preparation stations
   3. Set up cooking stations with all necessary supplies and equipment before service begins.
   4. Assist in cleaning and sanitizing kitchen equipment, utensils, and workstations at the end of each shift.
   5. Ensure proper disposal of waste throughout and at the end of each shift.
6. Collaboration:
   1. Communicate effectively with other staff members, to coordinate orders and ensure timely service.
   2. Work as part of a team to manage high-volume meal production.
7. Quality Control:
   1. Inspect ingredients for freshness and quality, and promptly report any issues to supervisors.
   2. Monitor food presentation to maintain consistent high standards.
   3. Monitor inventory levels of food, beverages, and supplies.
   4. Restock items as needed and report inventory shortages to the supervisor.
8. Adherence to Policies:
   1. Follow company policies, including uniform standards, safety guidelines, and operational procedures.

Qualifications and Skills:

• Culinary certification or equivalent experience
• 2-3 years experience as a chef or in a similar culinary role is preferred.
• MUST have a VALID Food Handlers Permit, valid government issued ID, TRN, NIS
• Excellent knowledge of cooking techniques, food preparation, and kitchen equipment.
• Familiarity with food safety and sanitation standards.
• Ability to work in a fast-paced, high-stress environment.
• Strong organizational and multitasking skills.
• Effective communication and teamwork abilities.
• Willingness to learn and adapt to new recipes and procedures
• Availability to work shifts, including evenings, weekends, and holidays
• References are mandatory. Two (2) Character references and two (2) professional references

Physical Requirements:

• Stand for extended periods and move around the kitchen throughout the shift.
• Lift and carry heavy pots, pans, and trays.
• Work in a hot and humid environment, near open flames and heat sources.