Under the direction of the Sous Chef, is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.
Basic food preparation knowledge and line work experience. These skills are typically acquired through a minimum of one-year prior experience as a Cook Trainee, work experience and/or through the completion of a degree in culinary arts or recognized apprenticeship. Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.