Responsible for all fried or sautéed items prepared in the kitchen. Preps and portions all food items and menu batch items. Other duties include preparing batter or breading, plating and garnishing cooked items and preparing appropriate garnishes for all goods. Responsible for maintaining a sanitary kitchen workstation.

• Complies with all portion sizes, quality standard, department rules, policies and procedures.
• Selectss and safely uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, fry sauté, or otherwise produce food in the fry/sauté station.
• Fries items that are either breaded or battered, sautés items and prepares pan sauces as appropriate.
• Communicates with superiors often — especially to resolve problems.
• Helps with all cleaning, deep cleaning and maintenance schedules and needs.
• Works well with co-workers and staff from all departments and understands that customer satisfaction is always the goal.
• Understands and maintains portion control and avoids waste.
• Promotes and practice quality plate presentation.
• Familiar with all the rules and regulations stated in the employee handbook.
• Notifies management of all controlled and non-controlled waste.
• All other duties and projects as assigned by management.

• Arrives on time and punches in and out appropriately.
• Aware of cleanliness and sanitary expectations.
• A dedication to quality and detail.
• Good ability to multitask.
• Ability to work in a fast paced, dynamic work environment.
• Work well with staff, management and customers.
• Ability to work in a team as well as independently.
• Good communication skills.
• Able to display a positive attitude at all times.
• Ability to deal with all work problems with equanimity and without showing temper.
• Flexibility in scheduling.
• Self-motivated.