General Summary of Duties: Responsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas Examples of Duties (include but are not limited to the following): • Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for sue all necessary equipment • Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines • Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis • Maintain the specific kitchen area clean and hygienic • Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef • Pick up products from stores in accordance with HACCP guidelines and Company policies • Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie • Perform additional duties and projects as assigned Position Requirements: • Ability to speak, read, write and understand English • Professional demeanor appropriate for a luxury environment • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP • Knowledge of all kitchen equipment operations • Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Education: • High School education or equivalent • Culinary training or accredited apprenticeship program preferred Typical Physical / Mental Demands: • Must be able to stand and walk for prolonged periods of time • Must be able to bend, stoop, crouch • Must use hands to reach, grasp, handle, pull and push • Must have good near and far vision • Must be able to hear, talk, smell