Job description
- Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a
variety of other kitchen equipment according to restaurant standardized recipes.
- Assumes 100% responsibility for quality of products served.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules,
policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté’ burners, convection ovens, flat top range and refrigeration equipment and chicken warmer.
- Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning battering, breading, seasoning and/or marinating.
- Follows proper plate presentation and garnish set up for all dishes.
- Handles, stores and rotates all products properly.
- Assist in food prep assignments during off-peak periods as needed.
- Closes the kitchen properly and follows the closing checklist for kitchen stations each shift. Assists others in closing the
kitchen.
-Performs other related duties as assigned by Management.
