<p>Duties & Responsibilities:</p> <ul> <li> <p>Prepares a variety Breakfast food and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.</p> </li><li> <p>Assumes 100% responsibility for quality of products served.</p> </li><li> <p>Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.</p> </li><li> <p>Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.</p> </li><li> <p>Portions food products prior to cooking according to standard portion sizes and recipe specifications.</p> </li><li> <p>Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.</p> </li><li> <p>Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.</p> </li><li> <p>Follows proper plate presentation and garnish set up for all dishes.</p> </li><li> <p>Handles, stores and rotates all products properly.</p> </li><li> <p>Assists in food prep assignments during off-peak periods as needed.</p> </li><li> <p>Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.</p> </li><li> <p>Attends all scheduled employee meetings and brings suggestions for improvement.</p> </li><li> <p>Performs other related duties as assigned by the Exec Chef, Sous or manager.</p> </li></ul> <p>Qualifications:</p> <p>*</p> <ul> <li> <p>Must be able to follow printed recipes and plate specifications</p> </li><li> <p>Must maintain personal hygiene in accordance to Delaware Health Department standards for Food Service Employees.</p> </li></ul>