ACCOUNTABILITIES

· Organize and prepare mis en place
· Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces and entrees
· Prepares meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing and steaming
· Portions food products prior to cooking according to standard portion sizes and recipe specifications
· Follows proper plating presentation and garnish set up for all dishes
· Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and marinating
· Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment
· Assists with cutting, precooking and marinating during off peak periods as needed
· Constantly use safe and hygienic food handling practices
· Make sure all storage areas are tidy and all products are stored appropriately
· Serve menu items compliant with established standards
· Use food preparation tools in accordance with manufactures instructions
· Set up stations and collect all necessary supplies to prepare menu for service
· Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
· Adhere to all environmental policies and programs as required
· Other duties as assigned

REQUIREMENTS

· High School Diploma or equivalent required
· Culinary education and training
· Certifications as required to comply with local Health codes
· 1-2 years of culinary experience in food service or hospitality industry

Reporting to the culinary leadership team, this position is responsible for playing a large part in the actual production of each meal. This role assists the First Cook and Jr. Sous Chef in all areas of the kitchen including food production, standards and kitchen sanitation.