Must adhere to regulatory, department and company policies.Understands fundamentals of soups, sauces, starches, thickeners, and emulsifiers.Knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness, and attractiveness.Accepts direction during day-to-day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met.Perform assigned function within the kitchen such as broiler, sauté, wok, prep, and production when needed.Measure and convert recipes without affecting quality.Follow recipes to prepare and/or cook food to meet departmental standards or as directed.Provide friendly, fast, and helpful customer service to all guests and team members.The following and other duties may be assigned as necessary: Description Essential Duties And Responsibilities

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