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Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management.

ESSENTIAL FUNCTIONS:

+ Maintains sanitation, health, and safety standards in work areas.

+ Demonstrates strong culinary skills

+ Monitors receipt of supplies and proper storage

+ Verifies that prepared food meets requirements for quality and quantity.

+ Analyze and perform monthly inventory, portion and waste control, and sanitation codes

+ Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions.

+ Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

+ Availability to work early mornings, evenings, weekends, and holidays (required).

+ Certification in sanitation and workplace safety regulations.

+ Practices safe food handling techniques, preparation, and cooking procedures.

+ Develop end of day closing procedure of kitchen

+ Must be efficient, work in high volume, multitask and work well as part of a team.

+ Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.

+ Personal cleanliness is essential.

+ Knowledge and implementation of work place safety