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First Cook Restaurant
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Full-time
- Supervises and instructs all kitchen staff concerned with food preparation and service in the absence of the Sous Chef.
- Responsible for production and presentation ensuring all food is being cooked and prepped according standards administered by Sous Chef and Executive Chef.
- Pull and thaw frozen foods according to schedule in order to ensure their wholesomeness.
- Ensure that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations [local, state, federal, Kosher (if applicable)].
- Follow modified diets in accordance with diet spreads as approved by Sous Chef / First cook, or the consulting dietitian.
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