1. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
2. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
3. Assist with other departments, as necessary.
4. Attend team meetings and celebrations.
5. Follow all company policies and procedures.
6. Visually inspects all items sent from kitchen to make sure plates are clean and appetizing.
7. Inspects kitchens and equipment for clean, safe and sanitary conditions.
8. Trains, supervises, schedules and assists in evaluating staff.
9. Create menus, dishes and serving amounts
10. Supervise the preparation, flavoring and cooking processes.
11. Orders food supplies and equipment
12. Follows recipes, portion controls, and presentation specifications as set by the restaurant.
13. Restocks all items as needed throughout shift.
14. Has understanding and knowledge to properly use and maintain all equipment in station.
15. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
16. Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.

Other duties as assigned.