LINE COOK

Run the day-to-day operation of the grill, room service, cafeteria, and banquet stations. Assist the Sous Chef in creating and preparing special daily menus, check and complete mise en place, pars, and station setups using proper recipes and fresh quality ingredients. Communicate with the Sous Chef and Executive Chef regarding menu items, problems, or shortages, and read all dupes to accommodate guest requests. Maintain high standards of quality in production and presentation by working closely with standard recipes and plate presentations. Ensure proper communication between shifts, handle and report any accidents immediately, and conduct yourself professionally to reflect AIC standards. Store items properly, label and date products, and clean coolers using the F.I.F.O. procedure.