REPORTS TO: Sous Chef
KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff

Job Description:
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in accordance with departmental quality standards and recipes. Maintain organization, cleanliness and sanitation of work areas and equipment.

Requirements:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to perform job functions with attention to detail, speed and accuracy
• Ability to prioritize, organize and follow through
• Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under pressure of meeti...