Utility/Line Chef

"* Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes.

* Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment.

* Assume responsibility for quality of products served.

* Master recipes for all kitchen stations.

* Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

* Portion food products prior to cooking according to standard portion sizes and recipe specifications.

* Follow proper plate presentation and garnish set up for all dishes.

* Handle, store and rotate all products properly.

* Always maintain cleanliness and sanitation.

* Uphold company safety and sanitation requirements to ensure the health and safety of our employees.

* Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment.

* Adheres to all kitchen safety protocols and sanitation standards.

* Performs supplementary tasks as deemed necessary for the role."