QUALIFICATIONS: The ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level 3 plus sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. ESSENTIAL RESPONSIBILITIES include the following: Safe efficient production of food products including quality and quantity control, par levels, food storage, product rotation, expo, broiler, saute, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc.