Prepares and produces high quality food within specified timeframe in all food outlets. Ensures food is prepared and garnished in accordance with recipe and menu standards, and departmental specifications. Follows basic cooking procedures which includes but is not limited to prep work, pantry, sauté, broiler, pan and deep fry cooking, poaching, steaming, braising, roasting and pastry. Follows all sanitary and proper food handling procedures. Acts in capacity of supervisor to all kitchen employees during the course of a shift and/or as assigned.
Must have at least five years' experience with all phases and operations of the kitchen. Minimum two years' experience in a supervisory role or demonstrated ability to supervise and achieve desired results from a kitchen team.