QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
High school graduate or equivalent. Previous kitchen experience preferred.
Setup line equipment for service. Organization and preparation of menu items to open on time. Train, develop and maintain employee’s skills and relations. Monitor all refrigeration and dry storage for proper handling and rotation. Develop and maintain ongoing education programs for sanitation and safety. Checks daily production sheets and check with Executive Sous Chef as to daily work needs. Assist in any area of the kitchen as needed.
Maintain a superior level of professionalism. Respond to any reasonable request made by the Executive Sous Chef or General Manager. Be able to comply with house policies and procedures and those of Benchmark Management.