SPECIFIC DUTIES AND RESPONSIBILITIES
Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
Requires reading and math skill for recipes and measurements.
Ability to read, write, speak and understand recipes and communicate with other Team Members.
Assists with development and improvement of menu items.
Actively participates with staff to cook, prepare, dish-up and assemble all menu items.
Adheres to control procedure for food costs and quality.
Verifies that all sanitation and nutrition practices are maintained by kitchen staff.
Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
Be able to create compound sauces and derivatives of the mother sauces.
Prepare written food requisition for supplies and food items for production in the work station – inventory.
Verifies that all portion sizes, quality standards, departmental rules, policies, and procedures are maintained by kitchen staff, and supervises the production of all food items.
Assist in development of Team Members, conducts interviews, and participates in the selection, hiring, coaching, retention and termination process.
Responsible for cleaning kitchen work areas and equipment as well as sweeping and mopping floors.
Ensure the safety and security of Team Members and guests. Implements programs and processes to reduce loss time injuries.
