Responsibilities

• Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86'ed items and available menu specials.
• Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.