1. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. 2. Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. 3. Complete opening duties: a) Set up work station with required mis en place, tools, equipment and supplies. b) Inspect the cleanliness and working condition of all tools, equipment and supplies. c) Check production schedule and pars. d) Establish priority...
