Description

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.