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Head Line Cook

Responsible for taking daily inventory and reporting inventory pars to management and the Chef.
Responsible for maintaining quality control for prep on your station and quality control for all food served from your station.
Must be SafeServ Certified. Make daily Lunch and Dinner Specials. Daily monitoring and maintaining health department quality controls for all refrigerated, prepped, cooked and non cooked items. Responsible for cooking temperatures properly for all meats, and seafood. (Beef/lamb/Fish).
Responsible for ensuring their station is cleaned as well as all shelving areas. Responsible for making sauces, prepping all items for your station.
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