Responsibilities
Set up and stocking stations with all necessary supplies
Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report, and follow the executive or sous chef’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
You may need assistance washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc.
Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Accuracy and speed in executing assigned tasks
Familiar with the industry’s best practices
Knowledge of all chemicals used in the building
Comfortable standing for extended periods, able to lift up to 50 lbs. and continuously bend, reach and twist
Must be at least 18 years old
Culinary school diploma a plus
You'll be redirected to apply on the employer's site.