•    Ensure all food meets food safety and quality standards to eliminate cross-contamination on the front line

•    Prep all cold and hot food items using prep chart and recipes

•    Follow proper knife safety procedures

•    Operate stoves and hot prep equipment, ensure proper time/temp of all hot and cooked foods

•    Operate all cold prep equipment safely

•    Maintain clean, food-safe dish and prep stations throughout shift

•    Manage communication between Service Team Members and Kitchen, inventory front line, prep, stove and walk-in to determine needs. Ensure areas are always stocked

•    Learn and maintain knowledge of proper recipe execution

•    Put received orders away