Pre-prepare items required for his or her work station according to par sheets or instructions from sous chef. Prepare products assigned to work station during service.

1. Prepares meats, seafood, vegetables and other items required for line and special function purposes.
2. Carefully follows standard recipes when pre-preparing and preparing all items.
3. Uses food preparation equipment according to manufacturers’ instructions.
4. Cleans work station.
5. Returns unused food products to proper storage areas.
6. Assists with preparation of other food products on serving line as needed.
7. Consistently uses safe and sanitary food handling practices including those related to personal hygiene.
8. Returns soiled food preparation utensils and other small wares to the proper areas.
9. Makes recommendations for maintenance, repair and upkeep of the fry area and equipment.
10. Attends staff meetings.
11. Completes other appropriate tasks as assigned by the sous chef.