Job Order Detail

Description

Main Duties:
Reporting to the Executive Chef, this position delivers quality, value priced dining, by ensuring that quality food is
produced to meet restaurant, catering and deli needs, supervising kitchen activities, and maintaining up-to-date
knowledge of all cooking stations.
Responsibilities include: Preparing and executing plated menu items for the restaurant in collaboration with the
Executive Chef and Corporate Executive Chef. Supervising day-to-day kitchen operations, to ensure efficient and
timely production of quality food. Creating high quality daily menu features that are cost effective and appeal to our
guests. Training Cooks on preparation methods. Introducing new techniques and supporting succession
development. Assisting with staffing and performance management. Maintaining high quality standards and be held
accountable for all aspects of food preparation during the scheduled shift. Handling other related tasks as required,
producing quality meals for our guests.