Demi Chef de Partie

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist; regulate temperatures of ovens and equipment; pull and thaw frozen items; ensure proper portions, Garnish, and cold foods; maintain food logs and communicate menu specials and out-of-stock items; assist management with hiring, training, scheduling, evaluating, counseling, disciplining, and motivating staff; follow safety procedures; uphold professionalism and confidentiality; ensure guests' service needs are anticipated and met; stand for extended periods; lift up to 25 pounds; perform other reasonable duties as assigned by Supervisors.