Responsible for the preparation and presentation of menu items as listed on the menus or banquet event order sheets and plating instructions.

ESSENTIAL DUTIES AND RESPONSIBILITIESinclude but are not limited to the following:

These duties may be changed or added to at any time.

• Proceeds in preparation of all menu items in assigned area on a daily basis.
• Completes all mise en place.
• Precisely follows portion control, presentation of food, consistency of food, flavor, done-ness as determined by the Culinary department.
• Consults with Executive Chef/Sous Chef on forecasts, dining reservations, special functions and specials of the day and asks for specific duties to prepare items to specifications.
• Checks coolers for proper rotation of food items to prevent spoilage.
• Follows proper sanitation procedures are followed.

• Check out sheet must be completed before leaving for the day.
• Free employee meal with each shift worked.