■ Ensuring that all food items and products are stored, prepared and served based on the restaurant's recipe, preparation and portion standards
■ Using kitchen materials and ingredients based on the menu and market demand
■ Proper food preparation in the kitchen and ensuring that customers are satisfied
■ Maintaining clean working environments and follow the restaurant's preventive maintenance measures
■ Maintaining adequate inventory levels and conducting weekly inventories
■ Working with Restaurant Managers/Supervisor to create menu items, pricing and establishing portion sizes of each meal
■ Working shifts by business hours, days, and occasions
■ Ensure the safe operation of kitchen equipment and utensils
■ Proper handling of heavy items and hazardous materials.
■ Must have California Safe Serve Certification