Accurately read and adhere to standardized recipes for all meals either in a back-of-house production kitchen or a front-of-house station.
Prepare food items providing consistent food quality and maintain accurate nutritional standards; consistently checking ingredients and tasting products for accuracy, quality, quantity and visual presentation.
Assist the Chef / Manager in the implementation, follow-through and verification of quality, production and presentation standards. To include line checks and pre service reviews.
Use organizational skills to prioritize tasks, including preparation of multiple food orders; simultaneously execute tasks in various work areas to assure all food items are available for service.
Maintain daily prep list to organize daily activities based on the needs of the operation.
Coordinate, assign and inspect the work of staff to ensure that timely production is accomplished and standards are met in the areas of waste control, food appearance, quality, taste, texture and quantity.
Communicate daily with culinary and management staff regarding food products, supplies, equipment and staffing needs in order to meet production requirements.
Document and communicate critical issues to appropriate staff members: i.e. production problems, sanitation, quality issues, health and safety issues and maintenance issues.
Operate and ensures all service equipment is operational and handled safely, reporting mechanical issues to appropriate member of management.
Assist the Chef and Management in menu and recipe development, including related portioning and service standards. Remain current on industry trends and new concepts and assist in the development of new concepts.
Participates in training programs and meetings as necessary or requested.