ting or slicing into appropriate portions.
- Make sauces, stocks, soups, salads, and prepare other bulk items to support and free up chefs
and line cooks; Test food temperatures at specified intervals, as directed.
- Work in collaboration with other unit culinary team members to achieve organizational objectives.
- Participate in flow of work in the culinary department to maximize quality and efficiency. * Receive deliveries and stock items in appropriate dry or refrigerated storage areas.
- Rotate stock on a first in, first out system to maintain freshness standards, Informs cook in a
timely manner when food quantities are below par levels; Write order lists as directed.
- Store leftover food in refrigerators and dry containers to minimize waste. * Perform maintenance tasks such as removing garbage from the kitchen area and cleaning,
stocking and organizing of food prep stations.
- Assist in front of the house as directed with buffet set-up/breakdown, replenishment of service
food items, etc.
All staff members must pass and maintain a 10 year federally mandated background check.