Essential Functions

 Prepares all food items to order, following standard recipes and procedures within

specified time limits

 Properly measures and assembles ingredients required for preparing the standard

recipes

 Cuts and/or portions meat, fish and poultry

 Uses scale to ensure proper portioning of food items and minimize waste of products

 Accepts or rejects ingredients based on quality and quantity

 Cleans, organizes, and maintains walk-in refrigerator, cooler drawers, prep and dry

storage

 Maintains work area in a clean, sanitary and safe manner

 Understands and complies with food safety and temperature standards

 Assists with inventory control with proper production management to minimize waste

 Maintains cleanliness and safety standards throughout the kitchen; follows and upholds

all health codes and sanitation regulations

 Ensures that all equipment is set up properly and operating efficiently and accurately

 Ensures all workstations, remain clean, sanitized, safe and sufficiently stocked

 Adheres to and enforces inventory and labor control measures; performs inventory

counts as requested

 Insures all policies, procedures and DNC standards and regulations are maintained and

followed

 Ensures highest level of food quality, taste and presentation

 Participate in actual food preparation, produce food consistently with high quality, taste

and presentation

 Ensure adherence to recipes and product specifications

Abilities

 Excellent knife skills

 Follow recipes

 Work calmly and effectively under pressure

 Must have problem solving abilities

 Be self motivated and organized

 Able to stand or walk for entire length of shift

 Able to work long periods of time without a break

 Ability to handle multiple assignments at once

 Able to handle one full monitor while maintaining acceptable ticket times

 Knowledge of kitchen equipment and utensils

 Able to lift up to 50 lbs at a time

Bad Habits

 Not following pars

 Not stocking stations properly

 Not following recipes

Good Habits

 Lead by example

 Provide constant feedback

 Multitask

 Help out other stations as needed

 Be a team player

Opening Duties

 Check station and stock to pars on a daily basis

 Rotate all product(FIFO)

 Make sure all equipment is on and working

 Check quality of all food at assigned station

 Stock and check for proper utensils and portioning devices

 Make sure all food and pans are rotated for dinner service

 Make sure all stations are fully stocked prior to opening

Closing Duties

 Break down all equipment to bare minimums and detail clean on a nightly basis

 Clean gaskets on all refrigeration

 Wrap, label and date all food for overnight storage and

 Make sure kitchen is cleaned to the highest standard

 Make sure all stations are fully stocked prior to closing