Job Brief:
Works alongside executive chefs to execute daily kitchen activities, including aiding with menu preparation, ensuring food quality and freshness. Provides dish quality and consistency by following designated recipes and restaurant vision.
Responsibilities:
- Food preparation using accurate measurements and following detailed recipe instructions.
- Produce high quality plates in both design and taste
- Prepares dinner service on hot line with cross training on other kitchen stations.
- Ensure proper rotation of inventory according to FIFO and motus standards, and in accordance with par inventory standards.
- Follow all required sanitation practices; cleaning required.
- Ability to work in fast-paced kitchen with extensive attention to detail.
- Professional and respectful communication with Front of the House (FOH) management and staff.
- Minor inventory oversight, reporting to Executive Chefs.
- Additional responsibilities as assigned.
Requirements:
- Minimum 2-year relevant work experience and/or culinary degree.
- Understanding of various cooking methods, ingredients, equipment and procedures.
- Reliable with weekend and evening availability.
- Required to be able to lift and carry up to 50 pounds, remain on your feet for several hours, and work under pressure.
Compensation commensurate with experience.
Job Type: Full-time
Pay: $20.00 - $25.00 per hour
Experience:
- Culinary Experience: 1 year (Preferred)
- Cooking: 1 year (Preferred)
Work Location: In person
