- Manage the station from start to finish

- Cook menu items in cooperation with the rest of the kitchen staff

- Ensure that all food products have been prepared correctly before cooking, and adhere to recipes and standards

- Complete shift work, as assigned, timely and thoroughly in accordance with department standards

- Cook and prepare food for consumption by the customer and employee meals

- Clean and stock station as assigned, by the start of each shift

- Clean equipment, as assigned, thoroughly and in a timely fashion

- Keep floor in work or service area clean, dry and free of debris

- Maintain a sanitary kitchen and workstation

- Maintain a clean and safe kitchen

- Maintain all kitchen equipment and utensils

- Maintain appropriate portion-control

- Manage proper storing temperatures according to DOH regulations

- Control and limit waste

- Follow proper rotation procedures according to DOH regulations

- Follow recipes to meet EHP Hospitality standards

- Be a team player—support and assist your fellow team members whenever possible

- Communicate problems and ideas to the Chef, Sous Chef, and/or General Manager