Works under the supervision of the Manager or the Person-in-Charge. Prepares and cooks menu items according to proper preparation methods in small batches or otherwise required by business needs. Reads and follows standardized recipes. Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns. Fries, grills, sautés, roasts, bakes, braises and steams food products as needed. Heats soups, sauces and prepared products ensuring product has reached appropriate temperature before serving. Carves or slices meat for service both in back-of-house setting and at carving stations in front-of-house setting when necessary. Assists in the preparation and presentation of catered functions. Cools, refrigerates, labels and properly stores food according to HACCP procedures. Knowledgeable in use of all standard kitchen equipment. Demonstrates a