SUMMARY OF POSITION:

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

Duties & Responsibilities:

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary work station including tables, shelves, grills, broilers, fryers, pasta cookers, burners, convection oven, range and refrigeration equipment.
• Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follow proper plate presentation and garnish set up for all dishes.
• Handle, store, and rotate all products properly.
• Assist in food prep assignments during off-peak periods as needed.
• Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary work station including tables, shelves, grills, broilers, fryers, pasta cookers, burners, convection oven, range and refrigeration equipment.
• Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follow proper plate presentation and garnish set up for all dishes.
• Handle, store, and rotate all products properly.
• Assist in food prep assignments during off-peak periods as needed.
• Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty