Heart of House - Line Chef - #1676957

Basic functions in the Heart-of-the-House include:

• Receiving and ordering product


• Making prep recipes and menu products to spec


• Properly labeling, dating, covering and refrigerating prepped items for the line


• Performing opening, closing & side duties – setting up, stocking, and breaking down all kitchen equipment and prep, line, expo stations


• Maintaining a clean and organized kitchen, line, expo, dish room and back dock


• Cleaning dishes and operating a dish machine


• Practicing safety and sanitation standards


• Having a sense of urgency


• Stocking products


• Recycling products


• Properly reading items printed on order tickets or automated Kitchen Display System


• Assembling orders - double checking product quality and specsDemonstrating impeccable product knowledge


• Involved in handling all re-cook, special prep, long ticket, large party/voucher group procedures


• Running food as needed


• Communicating professionally with co-workers and Front-of-the-House staff

Acting as a liaison between the Heart-of-the-House and Front-of-the-House staff