Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with menu specifications and standards.
Prepare all orders turned in by service staff, ensuring that all orders are cooked quickly and according to order.
Ensure food leaves kitchen in peak condition.
Prepare items for meal service including sauces, soups, set up, and other items associated with the daily menu.
Prep food products using standard food preparation techniques.
Learn menus, recipes, preparation and presentation.
Ensure all food is stored in proper containers and at proper storage and holding temperatures. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor.
Maintain work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
Take responsibility for assigned employees in absence of Supervisor, assigns work, and ensures proper performance of assigned employees.
Report to work for scheduled shift, on time and in uniform in accordance with company policy.
Follow all company and safety and security policies and procedures; report accidents, injuries and unsafe work conditions to management; complete safety training and certifications.
Other duties as assigned.
Education
High School Diploma or equivalent required, culinary school a plus. Experience
Minimum one (1) year experience as line cook and six (6) months as pantry/ prep cook; OR equivalent combination.
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