Chef

The Chef prepares, cooks, and presents high-quality dishes according to established menu specifications, recipes, and food safety standards.

Culinary Execution: Prep, season, cook, and assemble appetizers, entrees, side dishes, and specials according to standardized kitchen recipes and presentation guidelines. Station Management: Set up and stock assigned cooking stations (e.g., grill, sauté, prep, or line) with necessary prep, utensils, and equipment before service; maintain station cleanliness and organization throughout the shift. Food Safety & Hygiene: Adhere strictly to proper food handling standards, temperature control logs, labeling, dating, and storage protocols (following HACCP guidelines). Quality & Portion Control: Inspect ingredients for freshness, monitor cook times, ensure correct taste profiles, and verify portion consistency prior to dispatching dishes to the front of house. Inventory & Prep Planning: Execute daily prep sheets, monitor ingredient levels, track kitchen waste, and notify kitchen leadership of low stock or equipment maintenance needs. Team Collaboration: Communicate effectively with front-of-house servers, kitchen stewards, and fellow line cooks to ensure smooth timing, order flow, and accommodation of guest dietary requests.