-Practice sanitation and safety daily to ensure the total customer satisfaction.

Means: you will have and use a sanitation bucket with clean towel. I am often surprised how many people over look this simple part of cooking.

You are handling raw meats, chicken, seafood, then vegetables and touching all sorts of equipment. How can it not dawn on a cook that s/he need to have a bucket of sanitation solution and a towel handy? Sometimes the Managers don't give out enough towels because of the laundry costs. Hmm, put that greedy ass in the kitchen for a night and after he has grabbed a few hot pan handles with the clean, yet wet towel watch him reach for the key to the linen closet. Now after you have enough towels ready and at close range make sure the water you're using is doesn't have two or three ounces of food particles floating around in it. Sometimes the water your wringing your towels out with has started growing a colony of green foam around the edge of the bucket. That is a clear sign of the times to change the frigging water! The truth of what will often happen is you will find yourself wiping your hands on your aprons and not just a quick wipe, but rather grabbing your apron and full-on using it as a dish towel. Over the course of a busy rush you will see how this method is very faulty beacuse of the clumps of food that start to cling to the wet parts of your apron. Then you will find you're wiping your dirty hand into a slick surface that you have tied around your waist. If you are ever caught doing this at said "high-end" cooking position be ready for a swift hand of reprisals or outright termination, because even though you are busy, does not mean you can slack on the quality of service and your job performance. Believe me when it says you need to practice sanitation this not what they meant Mr. Sloppy Apron.

--Now for the safety part of the job....As you can image that a full scale commercial kitchen can be a very dangerous place to work. Just think of all the possible ways to get you or your co-workers hurt. From draining 7 gallons of 350 degree Fahrenheit Liquid fryer grease to turning the corner with a 12 inch chef's knife that you just honed to a razors edge. You must understand how to handle yourself and the equipment around you. Any time you start thinking you can clown about and play in this type of environment is the time managers will hand you your walking papers. Safe is what you are counting on too! Imagine what could happen to you if your co-workers decided to stop paying attention to the amount of steak fat and drippings flowing off his/her grill and draining onto the counter top leading to your saute station. Or not calling out "CORNER" when coming back on line with a full pan steamed potatoes. This is not the type of environment for you to learn in. This position if for someone who has spent some time bouncing around in the the savage lifestyle of commercial kitchens.

Just as the description stated:
Prior upscale Hotel/Kitchen/Restaurant experience or equivalent required. This is not an entry-level position!

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