Duties & Responsibilities:
Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, saut burners, convection oven, flat top range, refrigeration, and all other kitchen equipment.
Prepares item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attend all scheduled employee meetings and brings suggestions for improvement.
Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.
