-Preparing meals and food to meet the specifications of guests in a timely manner
-Properly measuring kitchen ingredients and food portions
-Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
-Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
-Keeping the workstation and kitchen equipment clean, organized and sanitized
-Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
-Competitive Wage and Salary