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Job Description:
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.
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.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Manages employees while they set up their prep and work stations, while keeping the work spaces clean.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Qualifications/Experience:
Prior Restaurant Management experience preferred but not required
Strong attention to detail and organizational skills
Excellent written and communication skills
General knowledge of labor, food cost and P&Ls
Ability to thrive in a fast-paced environment
Must be able to work a minimum of 50 hours a week.
