Responsible for normal opening and closing duties of a restaurant.
Maintaining standards set by managers.
Responsible for station preparation, execution, and break down.
Assists in planning meals and menus based on "left-over" foods efficiency utilizing all previous prepared foods without back waste.
Requisitions of food supplies and maintains appropriate records.
Research new ideas for menus and make suggestions for new ideas.
Uses established techniques of line cooks as well as inventive and personal ideas.
Exhibits professional presence, consistent with The Virginian ideas and values, at all times, including behavior and appearance.
Maintains a clean and safe working area at all times.
Performs other duties as assigned and/or directed ensuring satisfactory performance and professionalism.
Adheres to all OSHA, FDA, and other federal and state regulations and kitchen cleanliness. Ensures that all sanitation and safety rules are followed by all kitchen employees and servers.
Prepare all food items as directed in a sanitary and timely manner.
Follow recipes and presentation specifications.
Operate standard kitchen equipment safety and efficiently.
Clean and maintain station in practicing good safety and sanitation.
Assist with the cleaning and organization of kitchen and equipment.
Restock items as needed throughout the shift.
Adhere to all sanitation and food production codes.
Directly report to Executive Chef and/or Sous Chefs.