Responsible for ensuring the quality and timelines of prep production. Also responsible to prep for chef's specials and to be fully knowledgeable of company specifications.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Functions:
The following list is not inclusive of additional responsibilities that may be requested by the Kitchen Supervisor or Sous Chef
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Substitute for or assist other cooks during emergencies or rush periods.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Prepare relishes and hors d'oeuvres.

QUALIFICATIONS:
• Interpersonal - Ability to get along well with a variety of personalities and individuals.
• Working Under Pressure - Ability to complete assigned tasks under stressful situations.
• Dexterity - Ability to use knives and culinary machinery
• Organized - Possessing the trait of being organized or following a systematic method of performing a task.