Job Description

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

•Works as a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed. Follows management instruction. Follow proper time and attendance, uniform procedures and adheres to kitchen schedule

•Follows all health, safety and Food and Beverage regulations.

•Creates and maintains mise en place list

•Able to complete mise en place list in the time allotted

•Trains and guides commis and demi chefs on the same station

•Complete knowledge of all recipes on your station

•Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.

•Responsible for all training of commis and demi chefs on the station to Company Standards

•Prepares all food products according to the prescribed methods

•Ensures all items on station are properly stored, labeled and dated

•Able to set up and break down a station with minimal or no help

•Responsible for time management, efficiency and station organization

•Understands the flow of service

•Maintains the highest level of food quality available.

•Receives and stores all products as prescribed.

•Maintains a clean and safe kitchen.

•Controls waste.

•Communicates all problems and ideas for improvement to management.

•Fills out all forms as prescribed.

•Maintains all equipment and utensils.

•Organizes all areas of the kitchen.

•Follows proper rotation procedures.

•Labels and dates all products prepared.

Job Tags

Gangs,

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