Promotes the following within the department and among all employees: They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. Serves as expediter in absence of Sous-Chef.Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.Maintains a clean and sanitary area at all times in full accordance with health regulations.Follows all recipes, specs, and control procedures.Ensures that stations are clean and that all food items are properly covered and stored at the end of shift.Inspects all refrigeration and dry storage for proper handling and rotation.
Responsible for achieving mastery of skills for all culinary stations within the assigned venue and monitoring preparation of all foods during an assigned shift, ensuring the efficiency of the line and kitchen operation on a scheduled shift.ĮSSENTIAL DUTIES AND RESPONSIBILITIES include the following:
