Store, prepare, cook, and properly plate all food items in accordance with all local and restaurant Standard Operating Procedures (SOP) regulations.
Develop and maintain professional functional working relationships with restaurant employees.
Prepare food according to specifications set forth in the restaurant SOP manuals.
Memorize and apply all restaurant-specialized galley terminology, plating, menu items, procedures, galley utensils, abbreviations, and methodologies.
Maintain a clean and sanitary work station.
Comply with all local and SOP health, sanitation, and safety guidelines.
Comply with restaurant uniform and appearance standards per SOP guidelines.
Perform other assignments or tasks as assigned by the General Manager, Assistant Manager, or acting supervisor.
Education, Experience required: High School degree or equivalent