MAJOR POSITION RESPONSIBILITES

1. # To prepare all Primary and Secondary sauces in accordance with the menu specifications
2. # To set up the mise en place for the sauté station
3. # To cook ala minute items as ordered
4. # To maintain your station in accordance to our Health and Safety procedures
5. # To report to the Chef and/or Sous Chef any opportunities
6. # To help with menu creativity
7. # To understand that job shifts and hours will change according to business demands, they may include early mornings, late nights, weekends and holidays
8. # Duties may vary
9. # To carry out any other task assigned by management
10. # To read and understand the Staff Handbook
11. # To attend and participate in staff meetings

SKILLS REQUIRED

1. # Knowledge of food preparation, service presentation, willingness to learn and to teach others
2. # Knowledge of all kitchen equipment, safety and sanitation
3. # To be a team worker
4. # Supervisory skills
5. # Organizational skills
6. # Must be self Motivated

PHYSICAL REQUIREMENTS

1. # Able to lift and carry items up to 60#'s
2. # Must be able to work standing for long periods