Responsible for setting up and maintaining food production and quality control of food items prepared in the kitchen. This role involves supervising team members in the absence of a Sous Chef, including discipline, training, and scheduling. The position also requires ensuring proper storage and handling of products, using portion, presentation, and recipe controls, and maintaining the cleanliness of all kitchen areas. Reporting equipment repair/maintenance to the appropriate supervisor or facility department is also a key responsibility.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed