Job Description

Reports To: Sous Chef, Chef de Cuisine, Executive Chef

General Purpose: Accurately and efficiently cook hot food products and prepare portions of food products before cooking. Also performs other duties in food and final plate preparation, including plating and garnishing cooked items and preparing appropriate garnishes for all hot menu item plates.

Specific Responsibilities:

Understands the menu and techniques required to execute the dishes properly.

Reports to work on time and ready to work scheduled shifts.

Able to work as part of a team focused on a common goal.

Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing, and plating spoons (the restaurant provides other necessary tools).

Understands the importance of tasting and seasoning the food properly, no matter how simple the dish.

Understands how to work with different forms of heat and cooking methods.

Receives and applies criticism positively, even from fellow employees.

Understands and has experience using different proteins, fruits, vegetables, grains, dry goods, spices, vinegar, etc.

Actively learns through inquiry.

Keeps a clean and organized workstation before, during, and after service.

Knows station setup and pars to assist sous chefs in ordering and writing prep lists for the next day.

Able to identify product quality and freshness.