Description

• Prepares all required items.
• Sets up service units with needed items.
• Serves items in accordance with established portions and presentation standards.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists the Sous Chef in maintaining security and safety in the kitchen.
• Maintains neat and professional appearance and observe personal cleanliness rules at all times.
• Sets up, maintains and breaks down cook stations.
• Requisitions items needed to produce menu items.
• Adheres to state and local health and safety regulations.
• Covers, dates, and neatly stores all leftover products that are re-useable.
• Maintains the highest sanitary standards.
• Assists with other duties as assigned by Sous Chef.
• Physical Requirement: Must be able to lift/carry a minimum of 20 lbs. on a frequent basis.
• Must, at all times, be wearing shoes that are both slip and oil resistant

Qualifications