SUMMARY: This position reports directly to the Executive Chef, Sous Chef, and any other Kitchen supervisor. Indirectly reports to all front of house managers when needed. This position has many specific duties and may vary on a daily basis. General overall ability to grasp basic kitchen duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES Include the following. Other duties may be assigned.
To maintain an appropriate personal hygiene level
To understand and follow the proper sanitation practices in all working environments
To wear a clean, presentable uniform at all times
Be able to follow instructions and ability to read, understand, and prepare recipes correctly
Ability to learn general operating knowledge of all kitchen equipment safely and correctly
Ability to learn general knowledge of proper cleaning of all kitchen equipment and areas
Practices safe working habits at all times
Understands the proper safe storage of all food items
Ability to set up various cooking stations for lunch, dinner, and banquet operations
To maintain a professional and courteous manner at all times when communicating with all team members and guest
Focus mainly on preparation of ingredients for cooking
Assisting chefs, cook level 2s, and cook level 3s with all kitchen needs
Numbers & Facts
Location
Wallace, NC
Skills
Cook Dishesunmatched
Ingredient Preparationunmatched
Safety/Work Safetyunmatched
Sanitationunmatched
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