Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.
Responsibilities
Assists the Sous Chef and Cook in quality and portion control of product.
Must be flexible and able to work all kitchen areas.
Assist other line employees with daily responsibilities.
Prepare production in accordance with established standards set by Restaurant Chef.
Sees to the proper labeling, rotation, storage temperature and environment required.
Strive to eliminate over-production and over-purchasing.
Maintain quality inventory control of your production.
Ensure that production and storage areas are maintained in accordance with city and state health department codes.
Promotes positive public/employee relations at all times.
Maintains a clean, safe, hazard-free work environment within area responsibility.
Qualifications
Minimum of Two (2) to Three (3) years of experience working in a high-volume kitchen
While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk, or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.
