![]() Applicant must be at least 18 years of age. ![]() Leads completion of daily tasks within the department or work unit. s.Īssists in other areas of kitchen as instructed by Sous Chef.Īt completion of service, puts all perishable foods in covered containers and refrigerates.Ĭleans station and reports to Sous Chef for closing instructions. Prepares plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy. Prepares recipe per standardized recipes and production sheets. Supervises and directs line staff in absence of Sous Chef. ![]()
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