Job Description
Participate in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards. Complete mise en place and set-up station for breakfast, lunch, and/or dinner service. Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. Return all food items not used to designated storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems. Control food waste, loss and usage per policies. Work harmoniously and professionally with co-workers and supervisors. Demonstrate new cooking techniques and new equipment to cooking staff. Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets. Instruct cooks in preparation, cooking, garnishing and presentation of food. Create new recipes. May plan menus and requisition food and kitchen supplies.
