This may include, but is not limited to: the functioning and operation of all equipment; sanitation, cleanliness and safety, food supply, smallwares and equipment items, inventory, par and prep levels, food quality, presentation and timing.• Serves all entrées “from our broiler – to the plate – to the guest;”food is never held on the line.• Communicates with side and pantry cooks to ensure that all food product is prepared and ready for service at the correct time.•