Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and/or sous chef. Employee will be able to follow established recipe and plating guide provided to exact specification, maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment.

Essential:

1. High school diploma or equivalent vocational training certificate.
2. 3 years experience in culinary field
3. Ability to communicate in English with guests, co-workers and management to their understanding.
4. Previous tournant experience or knowledge of grill, saut, garde manger, soups, pastry and vegetable prep.
5. Ability to compute basic mathematical calculations.

Desirable:

1. Culinary college degree
2. Food handling certification
3. Sanitation Certificate
4. Ability to communicate in multiple languages