ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
 Assist General Manager in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner.
 Manage and cultivate team to perform up to standards set forth by management.
 Coordinate all cooking, prepping, etc. of skillet station according to production schedule.
 Be proficient in recipe procedure, measurement conformity, cooking techniques.
 Perform temperature checks during production period to ensure food is being held and
prepared at correct temperatures. Maintain all Logs.
 Follow and manage sanitation requirements as prescribed by head chef or director.
 Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.
 Assist with production in cold pantry station when applicable.
 Conduct weekly kitchen meetings to be attended by all kitchen personnel.