Accurately and efficiently cooks menu items as well as prepare and portion food products prior to cooking using a variety of equipment and utensils. 

Major responsibilities include:

• Complete opening and closing checklists.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Continuously maintains a clean and sanitary work station area including tables, shelves, and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement. 
• Promptly reports equipment and food quality problems to General Manager.
• Inform General Manager immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the General Manager or manager-on-duty.