DUTIES AND RESPONSIBILITIES • Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes. • Assists, in the absence of the Chef / Sous Chef, in checking for quality and consistency. • Trains new team members in station assignment and re-trains as needed. • Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products. • Ensures that all culinary work stations are clean and sanitized. Properly rotates, wraps and labels food products. • Follows all recipes, specs, and control procedures. Suggests changes or corrections in recipes and procedures to restaurant Chef / Sous Chef • Maintains a clean and sanitary kitchen at all times in full accordance with health regulations. • Breaks down, cleans and assembles various types of food service machinery associated with food production. • Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. • Assists guests with special requests. • Serves as expediter in absence of Chef / Sous Chef. • Can work one or more culinary work station at a time as required. • Accurately completes all food safety documentation as assigned and regularly inspects the documentation of others. • Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef. • Directly supervises Cook 2 and Cook 1 team members. • Performs all other duties as assigned. QUALIFICATION REQUIREMENTS • High school diploma or GED, culinary diploma or certificate preferred • Two years of related experience required. • Must be at least 18 years of age.