DUTIES & RESPONSIBILITIES:
*Opening and checking station, ensuring a totally set station for service.
*Communicating with the butcher, making sure there is a clear line of communication in regards to meats in house, meats needed to be ordered, issues, dates, protein rotation, etc.
*Cooking all meats to the desired degrees, as requested by our guest.
*Following company recipes, protocols, methods, plating, to the letter.
*Acting in a professional manner that inspires the kitchen, as you are the most senior line cook.
*Ensure that all food products are prepared to maintain our quality standards consistently at all times as mandated by TOG Corporate Operations and TOG Executive Chef
*Strong communication with the Sous chefs, and Executive Chef.
*Keeping an eye on the grill station, and hotline for any issues, or weaknesses. Bringing these issues to the attention of a kitchen manager.
*Make sure entire kitchen is maintained in a clean and sanitary manner as mandated by Health Department and TOG Corporate.
*Assist other kitchen staff to perform cleaning, cooking, prepping, and receiving, when needed.
*Working on a clean, and sanitary station, at all times.
*Ensuring a clean, and detailed closing.
*Other duties as assigned.
*Must be able to work 8+ hours/day.