Responsible for performing routine kitchen tasks. Following the prep list created by Executive Chef or Sous Chef.
Responsibilities:
Label and stock all ingredients on shelves so they can be organized and easily accessible.
Measure ingredients and seasonings to be used in recipes.
Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep.
Set up work station and ingredients so that food can be prepared according to recipes. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
Ensure that all food and other items are stored properly.
Comply with nutrition and sanitation guidelines.
Perform other kitchen duties as assigned.
