General Summary: The Kitchen Worker is responsible for all basic culinary prep work, equipment cleaning and storage of said equipment. The primary daily duties are to keep all kitchen areas clean including floors, walls of kitchen, cleanliness and organization of coolers, freezers and all storage areas. Kitchen Worker is responsible for the cleaning and storage of flatware, glassware and china. In addition, the Kitchen worker will be available to bus tables and do general cleaning of the front of the house.

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To deliver on the Audubon mission, the Kitchen Worker will:

Provide a guest experience of outstanding quality

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• Provides an environment of the utmost cleanliness of China, Flatware, Glassware and all Equipment for our guests dining pleasure.
• Being friendly and pleasant to our guests when working in the front of the house.
• Uphold all guidelines set by the Louisiana Health Department.

Weave quality entertainment through the guest experience

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• Provide friendly service to our customers.
• Comply with Audubon’s uniform standards and Safety issues

Educate our diverse audience about the natural world.

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• Participating in becoming green at the Clubhouse by saving food remnants for composting

The above listed duties are general statements of required major duties and responsibilities performed on a regular and continuous basis. They do not exclude other duties as assigned.

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To deliver on the Audubon service promise, the Kitchen Worker will:

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  Assume ownership of potential safety hazards (wipe-up spill, pick up trash).
• Adhere to Clubhouse Uniform Policy.
• Address all Guest with a greeting when working in the front of the house.

Welcome

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• Make eye contact with every customer encounter, smile at every person, offer friendly phrases and greetings.
• Wear identification badge.
• Walk individual to destination instead of pointing; offer assistance to people who look confused.
• Assume ownership of potential safety hazards (wipe-up spill, pick up trash). Always have the camera-ready look.

Share

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• Maintain positive attitude, pleasant tone of voice (remember it is not what you say, but how you say it).
• Co workers are to be coached on service expectations.
• Utilize the power of teamwork to give excellent service.
• Know when to involve management.

Inspire

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• Know the answers to questions or seek out the answers.
• Utilize proper phone etiquette (answer phone within three rings, smile before answering call, ask for permission and wait for response before placing caller on hold).
• Ensure work area is free of food, drink, socialization, and personal business.
• Follow Dress Code Policy on clothing and grooming.
• Keep unpleasant concerns behind closed doors (vent backstage).

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Supervision:

• Manages the Cleanliness and Organization of Kitchen and other Storage Areas

Experience:

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  One year experience in Kitchen.

Education:

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  High School Graduate or equivalent preferred

Licensure/Certification:

• Safety Certification preferred

Software Requirements: N/A

Machinery/Tools/Equipment Requirements:

• Must have the ability to use dish machine.

Physical Requirements:

• Heavy Work: exerting up to 60 pounds of force occasionally, or a negligible amount of force frequently to lift, carry, push, pull, or otherwise move objects, including the human body. May involve sitting most of the time, but may involve walking or standing for brief periods of time.
• Sitting or standing, bending, stooping, and the ability to carry items weighing up to 50 pounds.
• Constant adequate range of motion and mobility required.
• Regular near acuity with clarity of vision at 20 inches or less required.
• Typical ability to collect and analyze numerical and written data and verbal information to reach logical conclusions and ability to determine the time, place and sequence of operations or actions required.
• Regular talking and the ability to express and exchange ideas by means of language expected.
• Regular hearing and the ability to perceive the nature of sounds.
• Constant ability to read, record, or type data quickly and accurately required.

Environmental/Working Conditions:

• Working long hours between breaks or meals required.
• Ability to work under and handle stress in an appropriate manner required.
• May be exposed to high, medium, or low noise intensity.
• Constant contact with co-workers required.
• Affinity for animals preferred.
• Exposure to fluctuations in temperatures may be required.
• Exposure to outdoor conditions may be required.
• Ability to work flexible hours, Overtime and Holidays