JOB SUMMARY: Prepare appetizers, soups, salads, entrees, desserts, and other food items. Work in various stations in the kitchen. Saut, grill, broil and prep foods; organize tickets and plate up menu items correctly to specifications. Responsible for preparing soups, stocks, and sauces.
RESPONSIBILITIES:

• Produce listed menu items.
• Maintain 100% quality food production at all times.
• Meet timing of food items as required by guest, supervisor or standard.
• Responsible for properly rotating, labeling and dating food items.
• Responsible for breaking down and putting away all items on workstation.
• Always maintain a clean workstation.
• Utilize all food in an efficient manner. Eliminate waste.
• Follows sanitation set-up, determining what is needed and in what order.
• Maintain clean and safe working area including refrigeration.
• Assist in the controlling of food costs.
• Adhere to all safety and sanitation regulations.
• Maintain and project a positive attitude.
• Proper communication with staff and management.
• Purchase and receive products daily.
• Read all contracts/Event Orders and distinguish menu items and timing.
• Maintaining, organizing, and rotating inventory.
• Able to work a variety of stations dependent on business needs.
• Work cleanly and neatly setting good examples for other cooks.
• Perform all other duties as assigned.

REQUIRED SKILLS/ABILITIES/CERTIFICATIONS:

• Sanitation and safety knowledge required. ServSafe certification and/or ability to obtain certification required.
• Prior working knowledge of Equipment and maintenance required.
• Must have prior knife handling skills.