Show competency with a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, and blanching.
Safely use a knife & be able to demonstrate consistency with knife cuts.
Prepare & serve food items according to chef specifications.
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.
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.
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.
Work a food station during service, including direct guest interaction if working in a full service restaurant.
Assist with training new employees as requested.
Other duties as assigned.
Employment period: Dec 15, 2026 – Apr 15, 2027
