Responsibilities

Prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

• Prepare, pre‑cook and/or cook food products as directed.
• Prepare “mise en place” (setting in place of foods, garnishes, sauces, dishes, cutlery, etc.) and other products as required for high volume production.
• Clean kitchen equipment after use according to health and safety policies and procedures.
• Label, date, store and rotate food and beverage products in appropriate storage areas.
• Communicate effectively with all appropriate operational departments.
• Report needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Qualifications

Think you have what it takes to be one of our Executive Chefs ? W...