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JOB DESCRIPTION: Prepares food as instructed by the Executive Chef, ensuring all food exhibits a high quality of taste and appearance to satisfy guests and maximize food revenues.
Primary Responsibilities:
Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by the supervisor; controls food usage to minimize waste.
- Prepares for and outlines the next day's work on a daily basis.
- Cuts, trims, bones and carves meats and poultry for cooking.
- Weighs and measures designated ingredients.
- Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
- Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
- Cleans work areas, equipment, and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
- Advises supervisor of low inventory items; assists in receiving items and tracking inventory as required.
- Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health - Board inspection and franchise requirements.
- Reports all unsafe or malfunctioning equipment to supervisor.
- May perform kitchen steward or other kitchen duties as needed.
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Provides a professional image at all times through appearance and dress.
Follows company policies and procedures.
Note: Other duties as assigned by supervisor or management
Job Type: Full-time
Experience:
Line Cook: 1 year (Required)
Kitchen: 1 year (Required)
Food Handlers (Preferred)
