Summary: Plan, prep, set up and provide quality service in all areas of food production of menu items and specials in accordance with room standards and plating guide specifications. Maintain cleanliness and sanitation of work areas and equipment.


Essential Functions:

Ensures work station is properly prepared for dining service Prepares all sauces for menu items Fabricates meat, fish, and fowl for menu items Prepares all menu items following recipes and yield guides Ensures dishes are appropriately prepared in a timely manner Informs Room Chef of any shortages before the item runs out Maintains complete knowledge and complies with all Departmental policies, procedures, service standards, and Health Department regulations Follows directions and instructions of Room Chef and Room manager as required Performs other duties as assigned