Prepare a variety of Meats, Seafood, Poultry, Vegetables and other food items for cooking on the broiler, grill and in the oven, fryers and steamer and other kitchen equipment. 

Assumes 100% responsibility for quality of products served. 

Knows and complies and teaches our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 

Has thorough knowledge of portioning food products prior to cooking according to standard portion sizes and recipe specifications. 

Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, steamer, flat top range, saute burners, refrigerator equipment etc.... 

Has thorough knowledge of prepared items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. 

Able to teach proper presentation and garnish set up for all hot food plated or buffet. 

Handles, stores and rotates all products properly. 

Assists in food prep assignments as assigned by the Chef on Duty. 

Performs other related duties as assigned by the Chef on Duty. 

Must be able to direct 15 cooks and coordinate multiple events.