Job description
JOB RESPONSIBILITIES:
- Prepares food as directed by the Sous Chef to the specifications of recipes/standards.
- Able to perform related duties in any station or outlet assigned.
- Fully versed in upscale cooking methods.
- Able to effectively function in fry, carving, vegetable, sauté and broiler stations.
- Assures that the working area is clean and sanitary in accordance with Local, State and Federal Health department codes.
- Promotes positive public relations.
- Performs all other duties as assigned.
- Promotes outstanding customer relations.
EDUCATION: High School Diploma or Equivalent preferred. Graduate of culinary school preferred.
EXPERIENCE: One (1) to Three (3) years related experience.
Other:
- Able to lift and carry 50 lbs. frequently.
- Able to stand and walk for 6-8 hours.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
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