Reception, storage, rotation of all incoming food items.correct handling and preparation of all poultry, beef and fish for service.Basic duties of Line Cook, Grilling, frying, sauteing, baking, correct preparation of all menu items.creation of recipes,for menu items, assisting the chef with creation of menu items.proper cleaning and simple maintenance of kitchen equipment to keep up with Health Dept standards.

• Ordering, inspecting, rotating and maintaining all product used daily for all food preparation• Food preparation, safe handling and storing of seafood and other time sensitive food items• Knowledge of all menu items, as well as ability to create new and flavorful entrees, as well as deserts

• Responsible for all opening and closing duties• All monetary related transactions, properly performing and maintaining change orders, change banks, as well as handling and counting the register for daily closing duties• Ordering, inspecting, rotating and maintaining all product used daily for all food preparation• Managing and monitoring all employee activities daily

• Responsible for all aspects of all operations• Write and plan all menus and meals for all banquets and special occasions, as well as full a la carte service breakfast, lunch, and dinner • Creating and pricing all menu items, performing inventory, effectively monitoring and maintaining low monthly food cost• Interviewing, hiring and firing of all kitchen employees, expediting, and cooking to ensure quality product was being plated and served.• Writing and integrating recipes to upgrade and maintain a high quality food was being served

• Responsible for all opening and closing duties to prepare for nightly business • Prepare and check all food preparation of all line employees prior to evening or brunch service • All ordering and inventory, opening and closing of both seasonal restaurants, menu preparations, menu writing as well as normal daily line functions