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ESSENTIAL FUNCTIONS:
1.
Cook all foods on the Ala Carte line for
each station including breakfast, lunch and dinner.
2.
Plate and garnish all cooked foods to specifications
to ensure quality and consistency.
3.
Carve meats and/or prepare omelets on
buffet line.
4.
Directly responsible to work all stations
on a rotation basis and keep an open line of communication with other line team
members and culinary management.
5.
Create a positive guest experience. Be
helpful and friendly to all internal and external guests.
6.
Ask questions when necessary and take
the responsibility to get them answered.
7.
Execute all food production as determined/identified on production sheets.
8.
Wear plastic gloves, proper uniform,
including hat, and use only clean kitchen towels.
9.
Prepare the proper amounts of food as
requested by management.
10.
Handle any special request made by the Chef
or external guest.
11.
Maintain food quality specifications as
determined by the standard recipe.
12.
Maintain a waste free department by
controlling production and utilizing returned food.
13.
Ensure cleanliness of your immediate work
area and the process walk-in-cooler.
14.
Rotate all products to ensure fresh
products at all times.
15.
Maintain established par levels and ensure
stations are stocked at all times.
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