Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness for one restaurant unit.
Accurately and efficiently prepare menu items as well portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating cooked items according to OPH standards.

• Assumes 100% responsibility for quality of products served. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Follows proper plate presentation for all dishes.
• Handles, stores and rotates all products properly (FIFO).
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the General Manager, Manager or Shift Leader.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.