•    Ensure all food meets food safety and quality standards to eliminate cross-contamination on the front line

    •    Prep all cold and hot food items using prep chart and recipes

    •    Follow proper knife safety procedures

    •    Operate stoves and hot prep equipment, ensure proper time/temp of all hot and cooked foods

    •    Operate all cold prep equipment safely

    •    Maintain clean, food-safe dish and prep stations throughout shift

    •    Manage communication between Service Team Members and Kitchen, inventory front line, prep, stove and walk-in to determine needs. Ensure areas are always stocked

    •    Learn and maintain knowledge of proper recipe execution

    •    Put received orders away