What you will be doing

Prepare all menu items following recipes and yield guides. Prepare and assign production and prep work for Line Cooks to complete; review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day. Inspect the cleanliness and working conditions of all tools, equipment and supplies. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.