Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness for one restaurant unit.

Accurately and efficiently prepare menu items as well as prepare menu items and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating cooked items according to OPH standards.

RESPONSIBILITIES:

• Assumes 100% responsibility for quality of products served. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

• Portions food products prior to cooking according to standard portion sizes and recipe specifications.

• Follows proper plate presentation for all dishes.

• Handles, stores and rotates all products properly (FIFO).

• Assists in food prep assignments during off-peak periods as needed.

• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

• Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the General Manager, Manager or Shift Leader.