ESSENTIAL FUNCTIONS AND BASIC DUTIES:

· Works as a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed. Follows management instruction. Follow proper time and attendance, uniform procedures and adheres to kitchen schedule

· Follows all health, safety and Food and Beverage regulations.

· Creates and maintains mise en place list

· Able to complete mise en place list in the time allotted

· Trains and guides commis and demi chefs on the same station

· Complete knowledge of all recipes on your station

· Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.

· Responsible for all training of commis and demi chefs on the station to Company Standards

· Prepares all food products according to the prescribed methods

· Ensures all items on station are properly stored, labeled and dated

· Able to set up and break down a station with minimal or no help

· Responsible for time management, efficiency and station organization

· Understands the flow of service

· Maintains the highest level of food quality available.

· Receives and stores all products as prescribed.

· Maintains a clean and safe kitchen.

· Controls waste.

· Communicates all problems and ideas for improvement to management.

· Fills out all forms as prescribed.

· Maintains all equipment and utensils.

· Organizes all areas of the kitchen.

· Follows proper rotation procedures.

· Labels and dates all products prepared.