Proficient at soups, sauces, starches, thickeners and emulsifiers.Complete knowledge and understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.Administer all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free.Work closely with Sous Chef to monitor culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities.Measure, convert and make recipe substitutions without affecting quality.Follow recipes to prepare and/or cook food to meet departmental standards or as directed.

The following and other duties may be assigned as necessary: