Prepare all menu items according to recipes and standards handed down from Chef and Sous Chef. Properly handle, prep, and cook proteins, soups, sauces, sandwiches, and pasta. Maintain quality and freshness standards, as well as proper portion sizes, as per chef instruction. Always take pride in the job, from personal appearance to the cleanliness of the kitchen and from raw ingredient to finished product. Act as a leader and role model to less experienced line cooks.

§  Assumes 100% responsibility for quality of products served.

§  Able to work all stations in the kitchen proficiently and assist with training cooks.

§  Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

§  Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period, by using the provided prep and production sheets.

§  Portions food products prior to cooking according to standard portion sizes and recipe specifications.

§  Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment, during service and afterwards.

§  Follows the prep and production sheets to ensure that all the necessary ingredients have been gathered and prepared for service.

§  Follows proper plate presentation and garnish set up for all dishes.

§  Handles, stores and rotates all products properly.

§  Assists in food prep assignments during off-peak periods as needed.

§  Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

§  Attends all scheduled employee meetings and brings suggestions for improvement.

§  Performs other related duties as assigned by the Chef or Sous Chef.