Key ResponsibilitiesDuties and Responsibilities:

Be on time, clean and appropriately groomed, ready to work. Clock in and out on time at beginning and end of shift Maintain a professional demeanor and integrate with the existing team. Train with Chef / Owner in order to cook any food item and utilize all kitchen equipment, to fulfil the expectation of Chef. Produce any/all food offerings consistently and properly, by using provided recipes. Take direction from Chef / Owner in order to maintain quality standards. Execute line checks before service to ensure consistency and quality standards are being met Work with the cooks to document prep lists, ordering needs and shorts on a daily basis Communicate effectively with line cooks as to the immediate needs during service to ensure food is sent out quickly and accurately Develop new ideas along with the Chef / Owner for future menus, specials and event menus. Handle all bulk prep items along with the prep cooks Train and work every station in the kitchen to be able to execute and fill in as needed during your work times. Label, date, rotate all product to ensure freshness of food/ingredients; record and minimize food waste. Follow portion control instructions as outlined in recipes in accordance with food cost control. Responsible for the cleanliness of workstation, and participating in team effort to maintain overall kitchen cleanliness. Follow sanitation and food handling guidelines in order to maintain health inspection readiness at all times, always. Willingness to take on any task as directed by the supervising Chef, in order to pursue excellence in the kitchen at all times. Help with placing orders, negotiating pricing and sourcing new products seasonally Input on scheduling needs based on work loads Writing weekly schedules for both kitchen and stewarding