Key Responsibilities
Food Preparation: Prepare, season, and cook high-quality dishes according to established recipes and portion sizes
Quality Control: Inspect food portions, presentations, and temperatures to ensure excellent standards before service
Safety & Sanitation: Maintain clean workstations and follow strict safety, hygiene, and health department rules.
Inventory Management: Track station inventory, minimize waste, and order restocks when necessary.
Requirements & Qualifications
Experience: Minimum of 2–3 years of cooking experience in a high-volume kitchen or full-service restaurant.
Technical Skills: Advanced knife handling skills and deep knowledge of various cooking methods (grilling, sautéing, roasting).
Certifications: Active ServSafe or equivalent food safety certification is preferred.
Physical Ability: Capacity to stand for long periods and lift up to 50 pounds.
Schedule: Flexibility to work nights, weekends, and holidays.
Essential Traits
Calm behavior under high pressure.
Strong focus on detail and speed.
Good communication with team members.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.
