Reports to: Chef, Owner
Responsibilities:
- Knows and complies consistently with restaurant’s standard portion sizes, cooking methods, quality standards, policies, and procedures.
- Stocks and maintains sufficient levels of food products at line stations to insure a smooth service period.
- Maintains a clean and sanitary work station area including tables, shelves, broilers, fryers, flat top griddle, and refrigeration equipment.
- Assists in food prep assignments during off-peak periods as needed.
- Closes the kitchen properly, and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Performs other related duties as assigned by the Chef, or Manager on duty.
Requirements:
- Dependable, strong work ethic
- Ability to work nights, weekends, and holidays
- Good written and oral communication skills
- Must have reliable transportation
- Ability to thrive in a fast-paced environment
- Ability to lift 30-50 pounds
- Walking and standing throughout the typical business day
Qualifications:
- 5 years cooking experience
- Good knife skills
- ServSafe Manager Certification preferred
Job Types: Full-time, Part-time
Pay: $17.00 - $20.00 per hour
Expected hours: No less than 24.0 per week
Benefits:
- Employee discount
- Flexible schedule
- Paid training
Work Location: In person
