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Essential Function
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Maintains a clean and sanitary work station area
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, labels, and rotates all products properly and in accordance to applicable state laws
Graciously and quickly fulfill any guest request possible
Assumes 100% responsibility for quality of products served.
Competencies
Must possess a positive attitude and work well with other team members
Must be able to read and follow a recipe unsupervised
Be able to reach, bend, stoop and frequently lift up to 40 pounds
Be able to work in a standing position for long periods of time (up to 9 hours).
Be able to reach, bend, stoop and frequently lift up to 40 pounds
Be able to work in a standing position for long periods of time (up to 9 hours
Must possess the ability to adapt in a changing environment.
Uniform Requirements
Clean non-slip shoes, socks must be worn
Chef jacket (provided) which must be clean and wrinkle free
Chef hat
Marker and thermometer
Clean, black, and wrinkle free chef pants