Set up and breakdown of saute area, including preparation of meats, seafood, vegetables, garnishes and other items required for line or special purposes for menus. Prepare all foods for dinner menu(s) when using club recipes, establishing portion control and presentation standards. Assist with preparation of other food products on serving line as needed. Return unused food products to proper storage areas. Cover, date and neatly store meats, poultry, seafoods, soups and sauces. Ensure that work station and equipment are clean and sanitary. Establish and adhere to food cost goals for banquet functions; take corrective action as necessary, see Sous Chef for assistance. Maintain highest sanitary standards in all areas. Maintain neat and professional appearance and observe personal cleanliness rules at all times.