Cold Station Chef
DUTIES AND RESPONSIBILITIES:
*Preparation of dishes from station assigned by Chef/Sous Chefs.
*Must be able to execute all menu items for assigned stations.
*Has a complete understanding of work safety and emergency procedures.
*Full understanding of how to read food tickets.
*Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
*Ensure that all food products are prepared to maintain our quality standards consistently at all times resulting in positive feedback.
*Maintain expected timeliness of orders from the kitchen to the dining room.
*Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Sous Chef or Executive Sous Chef on duty.
*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
*Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
*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.
*Perform all duties while following all health department sanitation requirements.
*Complete any other task given with enthusiasm, dedication and professionalism.
*Must be able to work 8+ hours/day.
*Other duties as assigned.