| Description |
Responsible for the fast and clean servicing of all menu items to the restaurant service persons and is responsible for seeing that each order that is sent out is uniform; Controls food production to include: proper cooking methods; proper cooking times and temperatures; insures sanitation, handling and storage of prepared foods and leftovers; Prepare food items according to portion and quality standards specified in recipes; control food usage to minimize waste; Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis; Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters; May maintain supplies and equipment (trays, china, silver and condiments) for service at the station areas; Advise supervisor of low inventory items and problems related to equipment, food quality, portions, etc; Stocks supplies as requested; Assist cooks and stewards during peak activity periods. |