Job Summary

Accurately and efficiently cook meats, fish, vegetables, and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing and preparing appropriate garnishes for all menu items.

Essential Duties

• Prep and cook food in a timely manner by following recipes and prep lists set forth by the Chef de Cuisine and BOH Managers
• Assume 100% responsibility for quality of products served
• Stock and maintain sufficient levels of food products on line station to ensure a smooth service
• Handle, store and rotate all product properly
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, ovens, flat top range and refrigeration equipment.
• Be a team player and help other stations when needed with prep and service
• Properly close station by following cleaning and closing checklists
• Follow sanitary practices for food handling, general cleanliness and kitchen maintenance
• Ensure positive guest service by responding to guest complaints and taking appropriate actions to turn dissatisfied guests into return guests
• Aid managers in conducting orientation and oversee new employee training
• Perform other related duties as assigned by the Chef de Cuisine and BOH Managers

Qualifications

• Previous food service experience preferred
• Ability to communicate clearly and professionally with managers and co-workers
• Self-motivated and interested in taking on additional roles and responsibilities
• Flexible availability
• Must be able to take direction and learn in a fast-paced environment
• Be able to reach, bend, stoop and frequently lift up to 45 pounds
• Be able to work in a standing position for long periods of time (up to 9 hours)
• Be able to work in hot, wet, humid and loud environment for long periods of time (up to 9 hours)

The above information has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.