Position Summary:  This position prepares food for each meal service, as assigned.  May be asked to function in Pantry, Broiler, Saute, Garde Manger, Fry, or Saucier position, depending on individual strength. Must be able to cook meat to temperature.  Reports to Executive Sous Chef.   Major Responsibilities: Prepares all meats, seafood, vegetables and other items required for line and special function purposes. Ala carte and banquet. Follows standard recipes and techniques to assure standard quality of product. Uses preparation equipment safely, according to manufacturers’ instructions. Cleans workstation and equipment properly after use. Returns unused food to proper storage areas. Uses safe food