Responsible for setting up and stocking stations with all necessary supplies. Always ensuring the freshest products are being used to prepare dishes, the line is maintained clean, organized and stocked throughout the shift.
Responsibilities:
Prepare food for service (chopping vegetables, butchering meat, or preparing sauces). Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
Assures that each item is cooked to the Chef and guests specifications.
Garnish each dish properly.
Answer, report and follow all instructions given by Executive Chef and Sous Chef.
Maintains a clean and sanitary work station.
Stock inventory appropriately.
Ensure that food comes out simultaneously, in high quality, food safety/sanitation and timeliness of products served.
Maintain a positive and professional approach with coworkers and customers.
Perform other related duties as assigned by the management team.
