Make sure that all food is of the highest possible quality before leaving the kitchen
Oversees that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner
Covers, dates and neatly stores all meats, poultry, seafood and other food items
Cleans and sanitizes the pantry station
Sets up, maintains and breaks down prep station
Notifies Chef and owner in advance of all expected shortages
Ensures that work station and equipment are clean and sanitary
Adheres to state and local health and safety regulations
Maintains neat professional appearance and observes personal cleanliness rules at all times
Maintains safety and security in work station
Assists with other duties as instructed by the Head Chef and owner
Inform Head Chef of any items that were unfinished before service
Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality
Follow all safety procedures for operating and cleaning all machinery at all times
Review prep list at the beginning of shift for instructions
Keep stocks at proper levels. Increase or decrease production as necessary
Inform management of any problems concerning food quality or production control
Maintain high standards of quality and appearance for all food prepared and served
At the end of the shift, clean entire station, including reach-ins, shelves and steam table
All unnecessary food must be returned to walk-in on proper shelf, all inserts clean
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Cooks must adhere to Company alcoholic beverage policies
Cooks must also adhere to all Company and Safety Policies and Procedures
