Restaurant Positions - Back Roads Cafe Grill - Terre Haute, IN

“Restaurant Cook”
1) Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
2) Turn or stir foods to ensure even cooking.
3) Season and cook food according to recipes or personal judgment and experience.
4) Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
5) Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
6) Portion, arrange, and garnish food, and serve food to waiters or patrons.
7) Regulate temperature of ovens, broilers, grills, and roasters.
8) Substitute for or assist other cooks during emergencies or rush periods.
9) Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
10) Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
11) Estimate expected food consumption; then request or procure food from storage.
12) Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

“Waiter and Waitress”
1) Collect payments from customers
2) Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
3) Take orders from patrons for food or beverages.
4) Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
5) Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.
6) Prepare checks that itemize and total meal costs and sales taxes.
7) Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
8) Present menus to patrons and answer questions about menu items, making recommendations upon request.
9) Inform customers of daily specials.
10) Clean tables and/or counters after patrons have finished dining.
11) Prepare hot, and cold drinks for patrons.
12) Explain how various menu items are prepared, describing ingredients and cooking methods.
13) Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
14) Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
15) Stock service areas with supplies such as coffee, food, tableware, and linens.
16) Garnish and decorate dishes in preparation for serving.
17) Fill salt, pepper, sugar, cream, condiment, and napkin containers.
18) Escort customers to their tables.

“Dishwasher”
1) Clean and prepare various foods for cooking or serving.
2) Load or unload trucks that deliver or pick up food and supplies.
3) Receive and store supplies.
4) Set up banquet tables.
5) Stock supplies such as food and utensils in serving stations, cupboards, refrigerators, and salad bars.
6) Transfer supplies and equipment between storage and work areas, by hand or using hand trucks.
7) Wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.
8) Clean garbage cans with water or steam.
9) Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
10) Place clean dishes, utensils, and cooking equipment in storage areas.
11) Prepare and package individual place settings.
12) Sort and remove trash, placing it in designated pickup areas.
13) Sweep and scrub floors.