o    Make room in your brain for BAR145° Menu knowledge – a lot of room.

o    Mise en place station keeping everything neat and organized.

o    Communicate with expo and other kitchen staff.

o    Prepare food items in designated station utilizing various kitchen equipment.

o    Follow standard portion sizes, cooking methods and quality standards.

o    Coordinate and prioritize with other stations.

o    Pretty up food presentation.

o    Note any special culinary instructions.

o    Fix any returned food item complaint.

o    Consistently keep station clean and sanitized.

o    Open and close the kitchen.

o    Do what it takes to turn every guest into a repeat guest.