Prepare, set up, stock, clean, and replenish the serving and production area before and during work hours as a lead employee. Complete food temperature logs and waste forms as required.Assist supervisor with coordinating the production of all food preparation. Accurately identify food items, portion sizes, and meal combinations. Assist supervisors in the training of personnel. Lead and coach staff in the operation.Customer service and customer interaction. Assist in short-order cooking, food preparation, and serving in work area. Receive, respond, and follow through with written and oral instructions from supervisors, co-workers, and customers.Communicate with the Unit Manager and Executive Sous Chef recommendations to adjust forecast needs daily for perishable products.Mopping work area when the dining room is closed. Clean pots, pans, dishes, and utensils as needed.Greet customers and provide excellent customer service.