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Job Overview
This position will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.
Essential Functions
Maintain cleanliness, sanitation and organization of assigned work areas
Meet with Head Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
Prepare all menu items following recipes and yield guide
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
Inform Head Cook of any excess items that can be used in daily specials or elsewhere
Maintain proper storage procedures as specified by Health Department and Chef requirements
Minimize waste and maintain controls to attain forecasted food cost
Review status of work and follow-up actions required with the Head Cook before leaving
Operate, maintain, and properly clean kitchen equipment.
Maintain and clean your required tools.
Work efficiently with a constant sense of urgency.
Ability to work varied hours/days as business dictates.
Be able to lift up to 20 pounds frequently
Must be able to put needs of customer allergies and dietary restrictions first.
