Overview

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

Responsibilities

- 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