Posted Date 3 weeks ago(6/7/2019 6:08 PM)
    Job ID
    Food & Beverage - Culinary
  • Overview

    Under the direction of the Sous Chef, the incumbent maintains standards established by the Executive Chef in the preparation and presentation of food including tasting, presentation, and sanitation.


    • Assists the Sous Chef and Cook in quality and portion control of product.
    • Must be flexible and able to work all kitchen areas.
    • Promotes positive customer relations; handles guest complaints.
    • 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.


    • Minimum of Two (2) to Three (3) years of experience working in a high volume kitchen.


    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed