● Ensures all food is prepared fresh and is of the highest quality● Strictly adheres to all recipes, methods and instructions from supervisor● Reports to work on-time and in a clean uniform● Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus● Responsible for mise-en-place, and food service for station● Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.Reports waste to supervisors on a daily basis● Checks station upon arrival to determine status of outstanding safety, or equipment issues● Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling● Maintains USPH/FDA standards for station

● Setting up cook stations and stocking them with the necessary prep supplies.Preparing food on the line, as needed, by cutting, mixing, chopping, and making sauces.● Cooking items on the line by grilling, frying, chopping, sauteing, and broiling to quality guidelines and standardized recipes.● Maintaining cleanliness and hygiene standards (like creating and following a restaurant cleaning checklist) that comply with state and local food safety and sanitation regulations.● Handling and storing food safely and properly.● Takes inventory counts before and after shifts, completes food inventory or storage sheets.● Ability to work on weekends, stand for extended periods of time.

● Monitors kitchen equipment and reports issues to superiors. ● Continually develops culinary knowledge to produce high-quality meals.● Measures, mixes, and prepares meal ingredients, sauces, and seasonings ● Washes, chops, and cuts fruit, meat, and vegetable items.● Assesses inventory and requests resupply when necessary.● Plates meal items under the chef de partie’s supervision .