Responsible for the safe handling of food product according to applicable health codes and laws.
Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping.
Prepare & serve food items according to chef specifications.
Follow daily preparation list to ensure items are ready for service.
Assist with storage of food deliveries .
Report any problems with food product, kitchen equipment or work area to a Chef/Sous Chef.
Able to work any food station within the restaurant with a high degree of competency and consistency.
Interacting with guests during service, if working in a servery restaurant; to engage and correct issues as they arise.
Ensure Manager is aware of guest comments and concerns.
Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching.
Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife.
Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender.
Assist with training new employees as requested by Restaurant Chef and Sous Chef.
Other duties as assigned.
Employment period: Dec 15, 2026 – Apr 15, 2027
