Job Description

Job Description

Job Description

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Maintains ordering and receiving of all inventories and ensures product quality.
• Maintains safety and sanitation of all cooking areas, and workspaces.
• Manages and trains cook, prep, butcher, and dishwasher staff
• Creates and assigns staff schedules in conjunction with the Regional Kitchen Manager
• Creates weekly menus under the direction of the Regional Kitchen Manager
• Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.
• Ensure food is stored and cooked at correct temperature, by regulating ovens, grilles, and broilers.
• Carve and trim meats such as beef, pork, and ham for sandwiches, for hot or cold service
• Turn or stir foods to ensure even cooking.
• Bake, roast, broil, fry, and steam meats, fish, vegetables, and other foods.
• Portion, arrange, and garnish food, and serve food to patrons.
• Assist other cooks during rush hour or emergencies
• Provide excellent customer service to all patrons.
• Organized produce
• Order supplies through Sysco
• Other duties as assigned by supervisor

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