Measure raw goods to specifications.
Ensure work areas are clean and organized.
Oversee and maintain raw goods’ rotation.
Store leftover raw goods as per cooking procedure.
Engage in in-store team meetings and regional department manager meetings.
Demonstrate suggestive selling techniques.
Offer active sampling opportunities.
Procure food ingredients and supplies from main kitchen and pantry for daily work.
Carve and display meats, fruits, vegetables and salads and refill service lines.
Prepare food for cook’s production.
Finish production sheets and records.
Ensure clean cooking area, utensils and equipment.
Accommodate customer requests on special dietary needs.
Make meals as per prescribed standards.
Prepare food by weight by cook’s specifications at 100% accuracy.