JOB RESPONSIBILITIES:

• Prepares food as directed by the Sous Chef to the specifications of recipes/standards.
• Able to perform related duties in any station or outlet assigned.
• Fully versed in upscale cooking methods.
• Able to effectively function in fry, carving, vegetable, sauté and broiler stations.
• Assures that the working area is clean and sanitary in accordance with Local, State and Federal Health department codes.
• Promotes positive public relations.
• Performs all other duties as assigned.
• Promotes outstanding customer relations.

EDUCATION:   High School Diploma or Equivalent preferred.  Graduate of culinary school preferred.

EXPERIENCE: One (1) to Three (3) years related experience.

Other:

• Able to lift and carry 50 lbs. frequently.
• Able to stand and walk for 6-8 hours.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.