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The Culinary Trainee is responsible for the preparation of cooking ingredients, finishing cold foods, conducting product inventories, and maintaining quality to outlet standards. The purpose of this position is to learn and build skill and could can work on any station with the assistance of a Chef de Partie (CDP) or Cook I. This position ensures cleanliness and sanitation of work areas and operation of kitchen equipment in accordance with state and local health and food safety regulations.Job Responsibilities include but are not limited to the following:Assists the Chef de Parties and Cook Is as needed in execution of production.Responsible for the preparation of cooking ingredients by applying adept knife skills.Unloads warehouse deliveries, stocks and rotates products.Meets quality standards as well as maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards.Properly labels and dates all products to ensure safekeeping and sanitation.Must be able to breakdown workstation and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins.Maintains accurate inventories while informing management of restocking needs to prevent product shortagesNotifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.Performs other related duties as assigned by chefs on duty and chef de parties.