Description

• Review previous day production and butcher counts and establish needed production.
• Set-up and service for lunch and/or dinner line and cold station requirements.
• Identify and select cuts of meats, poultry, seafood, dairy products, fruits and vegetables used for hot and cold food production.
• Cook all foods to order on demand.
• Prepare miscellaneous food items as assigned.
• Properly garnish all hot and cold food plates as required.
• Ensure effective operation of the kitchen and food production.
• Requisition necessary supplies when required.
• Assist in the control of inventories.
• Ensure proper sanitation and maintenance of kitchen equipment and kitchen area.
• Help in the training of new associates when needed.

• 2 year culinary degree or related work experience.
• 1 year high volume restaurant or hotel kitchen experience.

Equal Opportunity Employer

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