Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete missing place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages; return. all food items not used to designate storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.

Desired Candidate Profile

High school education, cooking school, culinary institute education, or equivalent experience.
Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred. Working knowledge is generally learned on-the-job.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.