DUTIES AND RESPONSIBILITIES • Prepares, seasons, finishes, and garnishes all food. • Has basic command of culinary knife skills. • Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products. • Ensures that their culinary work station is clean and sanitized. Properly rotates, wraps and labels food products. • Follows all recipes, specs, and control procedures. • Maintains a clean and sanitary area at all times in full accordance with health regulations. • Breaks down, cleans and assembles various types of food service machinery associated with food production. • Assists with guest requests when needed. • Helps stock dishes when needed. • Assists with storage and proper rotation of food products. • Uses dry and liquid measure and scales. • Stirs and strains soups and sauces. • Maintains a culinary work station when required. • Performs proper receiving, thawing, and storage in correct location, proportioning prep area sanitation, heating and holding, and re-thermalization (including sauces, soups, salad bar items, lunch, dinner, and produce). • Accurately completes all food safety documentation as assigned. • Immediately reports safety issues or concerns to management. • Performs all other duties as assigned. QUALIFICATION REQUIREMENTS • High school diploma or GED preferred. • Must be at least 18 years of age.