Summary:

Responsible for preparing food used for menu items and ensuring the kitchen runs smoothly at all times.

 

Essential Functions and Responsibilities:

Cook all food according to predetermined menu specifications and guidelines  Prepare steamship round, beef, turkey, ham, lamb and poultry items for roasting. Carving may be required depending on restaurant assignment Baste and turn all items being roasted in order to prevent burning or toughening of the meat Prepare on a daily basis, an "au jus" which is used as light gravy on prime rib as well as preparing chopped vegetables for roasting and seasonings as needed Maintain accurate time and temperature controls on all items being roasted in order to prevent shrinkage and to prevent high food costs Facilitate fast and clean servicing of all menu items to the restaurant food servers, and is responsible to see that each order sent out uniformly Estimate daily supplies and relay the information to the Kitchen Manager Prepare for a rush period, so as to work without getting behind Set up and break down the fry station Season food, add garnish, gravy or vegetables, if desired, on the order Assist other kitchen staff as needed; considered to be a jack-of-all-trades in the kitchen Supervises kitchen personnel in the absence of the Asst. Kitchen Manager or Manager. Provide outstanding customer service in a timely manner to both guests and fellow team members Perform other duties as assigned