ESSENTIAL DUTIES AND RESPONSIBILITIES 

The following and other duties may be assigned as necessary:

• Provide friendly, fast, and helpful customer service to all guests and team members.

• Follow recipes to prepare and/or cook food to meet departmental standards or as directed.

• Measure and convert recipes without affecting quality.

• Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed.

• Accepts direction during day-to-day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met.

• Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.

• Basic knowledge/understanding of kitchen equipment to...