- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Maintains ordering and receiving of all inventories and ensures product quality.
- Maintains safety and sanitation of all cooking areas, and workspaces.
- Manages and trains cook, prep, butcher, and dishwasher staff
- Creates and assigns staff schedules in conjunction with the Regional Kitchen Manager
- Creates weekly menus under the direction of the Regional Kitchen Manager
- Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.
- Ensure food is stored and cooked at correct temperature, by regulating ovens, grilles, and broilers.
- Carve and trim meats such as beef, pork, and ham for sandwiches, for hot or cold service
- Turn or stir foods to ensure even cooking.
- Bake, roast, broil, fry, and steam meats, fish, vegetables, and other foods.
- Portion, arrange, and garnish food, and serve food to patrons.
- Assist other cooks during rush hour or emergencies
- Provide excellent customer service to all patrons.
- Organized produce
- Order supplies through Sysco
- Other duties as assigned by supervisor
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