Sous Chef

OLIVIA line cooks must produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and produce the highest quality product. Job Responsibilities Open up by preparing and organizing the station and cooking all food necessary to start serving. Prepare all orders as turned in by wait staff and ensure all orders are cooked quickly and according to order; also ensure that food leaves the kitchen in peak condition. Learn menus, recipes, preparation, and presentation. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. Cook only sufficient food in advance to cover expected business volume and to maintain quality. Prepare all food needed by other kitchen departments that is best prepared by this department. Prepare all food for the next shift and for the following day as required and directed by Supervisor. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. Qualifications Minimum 2 years in a high-volume kitchen (>$5 million in annual sales). #J-18808-Ljbffr