Chef

Follow recipes, portion controls, and presentation specifications as set by the restaurant
Serve food in the proper portion size and at the proper temperature
Prepare all food items as directed in a sanitary and timely manner
Daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen
Setup station according to restaurant guidelines
Restock all items as needed throughout shift
Use and maintain all equipment in station
Prepare dishes for customers with food allergies or intolerances
Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures
Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety
Report any infraction in the food services department policies and procedures
Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
Perform other related duties as required

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