Scope of Position:

Prepares food those results in high quality of taste and appearance to satisfy guest and maximize food revenues.

Primary Responsibilities:

Ø  Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by the supervisor; controls food usage to minimize waste.

Ø  Prepares the next day’s work on a daily basis.

Ø  Advises supervisor of low inventory items; assists in receiving items and taking inventory as required.

Ø  Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements.

Ø  Reports all unsafe or malfunctioning equipment to supervisor.

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