Primary Responsibilities:

• Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures
• Season and cook food according to recipes using personal judgment and experience
• Ensure the appropriate presentation and quality of dishes
• Properly store, date and rotate food items
• Assist management with the inventory and ordering of food items
• Organize food storage and kitchen equipment
• Consult with management to organize the execution of caterings, taking into consideration factors such as costs and special event needs
• Interact with guests, helping with any questions or concerns regarding food items or service