Adhere to chef written specialty menus, recipes, and procedures. When required by chef, be able to write creative menus with corresponding order guides, prep lists, and in adherence to seasonality, labor, and food cost guidelines. Print out menus and order guides for each team member, and write clear and concise prep lists daily. Assist in set-up and break down of station. Use traditional, made from scratch preparation methods. Train and develop line cooks and prep cooks at your station, while leading by example for other station cooks as well. Guide kitchen personnel in safe operating procedures of all equipment, utensils and machineryEnsure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. Be present at weekly team meeting led by chef. Conduct at least 1 Team briefing per week, discussing the menu, order guide, and prep lists for the following week. Establish and monitor par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste. Understand and participate in the established purchasing/ordering process, working closely with the chef.