POSITION SUMMARY: Responsibilities will include, but not be limited to: food preparation (portioning and preparing food items prior to cooking), quality assurance and opening/closing oversight. Attention to detail, cleanliness, organization and the ability to work well with others are a necessity. Responsible for maintaining a sanitary kitchen workstation.

1. Complies with all portion sizes, quality standards, department rules, policies, and procedures.
2. Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions.
3. Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc.
4. Prepares garnish for all food plates and platters.
5. Prepares salad dressings, sauces, stocks, dips, etc.
6. Fry, sauté, broil, bake, steam, etc, all foods to preparation standards.
7. Assembles all food items for presentation.
8. Maintains a sanitary work station
9. Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen.
10. All other duties as assigned.