Summary:

Responsible for preparing a variety of food items, cleaning kitchen and other areas and maintaining inventory rotation.  Supervises kitchen personnel in the absence of the Sous Chef or Room Chef.

 

Essential Functions and Responsibilities:

Prepares for a rush period, so as to work without getting behind. Cook all food according to predetermined menu specifications and guidelines   Responsible for portioning all food according to predetermined weight specifications and portion sizes in order to maintain cost controls Maintain company and health sanitation requirements at all times Ensure all kitchen areas and equipment remain properly cleaned Completion of shift inventories and daily perpetuals Proper rotation of all perishable food items and adherence to FIFO standards Must have an understanding and proficiency in the operation of all kitchen equipment and utensils Operating all necessary food preparation equipment including fryers, broilers, slicers, microwave ovens, pizza ovens, salamanders (cheese melters) and grills Skilled in establishing and maintaining effective working relationships with staff Promote team work within the kitchen and all other areas of the establishment as it relates to your ability to complete the tasks assigned to you Provide outstanding customer service in a timely manner to both guests and fellow team members Perform other duties as assigned