|
•
|
Read and follow standardized recipes, plating guides, and POS-generated tickets with accuracy.
|
|
•
|
Cut, measure, portion, and prepare ingredients according to recipe and station checklist specifications.
|
|
•
|
Prepare meats, vegetables, batters, sauces, and dressings according to recipes for use.
|
|
•
|
Cook or bake items to order and per recipe guidelines, ensuring correct preparation techniques, cook times, allergy modifications and accommodating special requests.
|
|
•
|
Practice proper allergy awareness and cross-contact prevention when preparing, handling, or plating food items.
|
|
•
|
Clean and sanitize all parts of the assigned station throughout each shift as required and specified in the daily checklist and per Chef’s direction.
|
|
•
|
Assist others as needed.
|
|
•
|
Restock or breakdown assigned station before next meal period depending on shift.
|
|
•
|
Communicate pertinent and required information, restock items and prep components as needed to ensure readiness for next meal period's line cooks.
|
|
•
|
Communicate food and equipment shortages to Kitchen Supervisor, Sous Chef, or Chef.
|
|
•
|
Maintain a clean, organized, and safe work area throughout the demands of the service period.
|
|
•
|
Set up station according to daily checklist, par sheet, and the Chef's direction.
|
|
•
|
Perform other related duties as assigned by management to support operational needs.
|
|
•
|
Report for work on time and uphold expectations for attendance, uniform, and professional conduct. Regular attendance is an essential function of this job.
|
|
|
|
|
|
|
