Responsibilites include:

• Works closely with general manager, executive chef, and sous chef.
• Must be a team player.
   
• Assist with working the line during busy dinner service.
   
• Make sure all dishes are plated correctly and ensuring food is prepared and delivered to tables in a timely manner.
   
• Fill out count sheets.
   
• Maintain a clean work environment.
• Management of line staff
• Preferably two years of kitchen management experience