Job Summary: Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning hors d'oeuvres and all other food items prepared in the different kitchen stations and venues.

Compensation: Hourly $25.50

Essential Duties and Responsibilities:

• Prepares all food items according to standard recipes to ensure consistency of product to the guest.
• Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality.
• Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
• Reads and employs math skills to follow recipes.
• Prepares daily requisitions for supplies and food items for production.
• Trains newly hired line/station/prep cooks and lead cooks to meet standards laid out in job description.
• Leads and directs culinary team in the absence of a Sous Chef
• Coordinates end of shift breakdown and cleaning.
• Maintains area in a clean condition at all times.
• Travel as necessary to other venues
• Assist coworkers with completion of assignments when needed
• Perform all assigned side work
• Perform any general cleaning tasks
• Keep work area clean and well organized
• Attend and participate in all scheduled meetings and training sessions.
• Perform all reasonable requests by the management team