Substitute Tournant

To prepare all hot/cold food items. Be responsible for consistency and quality production and ensure all food is served according to specification. Maintain kitchen sanitation in accordance with health department guidelines  Ensure station is set for service 15 minutes prior to service.  Required to learn all menu items produced by assigned station.  Perform work assignments to meet proper quantities within a necessary time frame. Refrigeration and serving of cold food.  Production of orders.  Maintain safe food handling procedures at all times Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list. Perform work assignments to meet proper quantities within a necessary time frame. Be knowledgeable of all stations in the restaurant. Be knowledgeable of plate presentations and preparations of all menu items. Communicate with all line cooks daily for proper pars and production requirements when needed in specified workstations. Qualifications: Extensive experience with grill, fryer, and hot stations. Display intermediate knife skills Minimum of 3 yrs experience in fast paced, culinary environment Ability to multi-task Must be able to stand for 8+ hours per day Flexible Scheduling to include nights, weekends, and holidays.