Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follow proper plate presentation and garnish set up for all dishes.
Know and comply with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Handle, store and rotate all products properly.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Assume 100% responsibility for quality of products served.
Assist in food prep assignments during off-peak periods as needed.
Close the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen.
Attend all scheduled employee meetings and bring suggestions for improvement.
Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.
Qualifications:
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours)
