Commis III

Prepare ingredients and cook food according to recipes and quality/presentation standards; portion, weigh, measure, and assemble ingredients; operate ovens, stoves, grills, microwaves, and fryers; monitor food quality and temperatures; set up and break down work stations; serve food in proper portions; maintain cleanliness and sanitation of the kitchen and equipment; follow safety policies, report maintenance or safety issues, and protect company assets; communicate clearly with colleagues and supervisors and work as part of a team to meet quality goals; stand and move for extended periods and lift up to 25 pounds as needed; adhere to confidentiality and professional conduct.