THE DAY TO DAY:

• Follow methods of food preparation, cooking, portion size, mixing of sauces and garnishing of foods to ensure food is prepared in an approved manner as prescribed by the Chef, Executive Sous Chef and Sous Chef
• Set-up workstation based on pars established by Chef, Executive Sous Chef and Sous Chef, follow station set-up sheet, and operate a specific station
• Evaluate cooked food before serving for quality flavors and appearance by taste and smell
• Drive the Customer Relations Management system by ensuring orders are handled correctly
• Comply with occupational, health and safety standards, ensure food is stored and kept at proper holding temperatures through the use of thermometers
• Complete closing requirements directed by Chef, Executive Sous Chef and/or Sous Chef
• Delegate tasks to other job classifications as instructed by chefs

MINIMUM REQUIREMENTS:

• At least 2 years of experience in a high-volume restaurant setting
• Must have experience as a professional cook in a high end restaurant
• Must be able to work varied shifts, including weekends, nights, and holidays