- Set up workstations with all needed ingredients and cooking equipment





- Weighing, measuring, mixing, and prepping ingredients according to recipes







- Pleases customers by providing a pleasant dining experience







- Cook food in various utensils or grillers





- Steaming, grilling,

broiling, baking, or frying meats, fish,

vegetables, and other ingredients







- Serves meals by reviewing recipes;

assembling, combining, and cooking ingredients;

and maintaining a sanitary kitchen







- Check food while cooking to stir or turn





- Checking food and ingredients for freshness





- Executes cold food production in accordance with standards of plating guide specifications







- Ensure great presentation by dressing dishes before they are served







- Arranging and garnishing dishes





- Adheres to proper food handling,

sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point

(HACCP) logs as required; and maintains appropriate dating,

labeling, and rotation of all food items







- Keep a sanitized and orderly setting in the kitchen







- Working well under pressure and within the time limit







- Coordinates daily food supply inventory for cafeteria. Submits order to supervisor





- Monitor stock and place orders when there are shortages











- Helping lead and inspire our kitchen staff with the restaurant manager







- Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area







- Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity