ESSENTIAL JOB FUNCTIONS:
• Adhere to the sanitation standards required by WDWC and food safety. Provide necessary info correctly and timely to Culinary Administration.• Adhere Company Direction of recipes, responsible for food quality and presentation, collaborate with Culinary Administration to develop menu. • Assess the kitchen staff for a daily shift.• Approve employee's schedules, hours and timesheets for Cook I, II & III• Adhere to the sanitation standards in the kitchen as required by WDWC, the Company and the HACCP Program.• Enforce and adhere to the Company food handling, food preparation and cooking standards. • Ensure food quality and cooking skills of Cook I, II and III• Evaluation of cooking skills, behavior, attitude and compliance with corporate rule.• Execute the tasks and maintain accurate record- keeping that is required by the HACCP program.• Follow safety directives by Safety Officer and Facility Management.• Prepare food menu items at cooking line when the service becomes behind and there is emergent shortage of line cook. • Assist in other areas as needed by business. Assist with Cook I, II & III lunch break rotation.• Pay careful attention to the food cost (%), labor cost (%), and kitchen productivity; work with Culinary Administration to improve. • Ensure that the kitchen and food storage areas are organized, clean and sanitary as required, and make sure that all kitchen equipment, tools, and cooling units are secured and functioning properly. Be responsible for counting inventory periodically and sign off.• Supervise staff in the kitchen and provide them with regular feedback, training, and coaching.• At management request, train a supervisor of the contract service when a new menu item or new preparation method is introduced. • Determines what information, skills, and/or training is needed and do the necessary training. Inform Culinary Administration of Training • Build skill test with Manager of Culinary Administration and HR. Administer skill test for promotions for Cook Department. • Assist Butchering Meat and Fish Cut as necessary.

OTHER JOB FUNCTIONS:
• Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste.• Execute the opening/closing of the kitchen which include:o Pre-shift meeting with productiono Take temperatures.o Receive and check quality of food deliveries.o Take banquet and sushi orders and schedule with advanced employees.o Review Invoice for sushi/banquet orders.

PHYSICAL EFFORT:
• Must be able to lift 40 lbs. • Sitting • Standing • Lifting • Walking • Seeing • Reaching • Able to smell and identify odor.