Chef

The Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. May assist with the supervision of kitchen personnel to guide and train production team. These responsibilities may differ slightly depending on business necessities and client requirements.

•    Prepares, cooks and presents food to order following established company standards, guidelines and recipe specifications
•    Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock
•    Maintains proper food temperatures in accordance with federal, state and local regulations
•    Prepares special orders as requested
•    Maintains stock to shift par levels
•    Organizes and maintains work areas, coolers and storage areas
•    Assists as needed with product inventory and deliveries
•    Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment
•    Adheres to all safe food handling principles
•    Completes side work and deep cleaning assignments correctly and in a timely manner
•    Possesses strong product and menu knowledge