Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings and other food items prepared in the broiler and saute stations, as well as the grill and other stations as needed.  

Responsibilities:  

• Prepares all hot food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
• Visually inspects, selects and uses only food items ideal for sauteing, in the preparation of all menu items.  
• Ensures daily production chart is properly filled out to standards.           
• Keep all refrigeration, storage and working areas in clean, working condition to comply with Health Department regulations.           
• Ensure all equipment in working areas is clean and in proper working condition.       

• Practice Teamwork" and "Clean as you go" policies.       

   

Qualifications:

• Culinary experience in similar operation
• Knowledge of soups, sauces, butchery and cooking techniques.
• Knife skills.
• Knowledge of menu preparation, ordering and production organization.