Set up and stock assigned stations with all necessary supplies before service. Prepare ingredients by cleaning, cutting, chopping, mixing, and portioning according to established recipes. Cook menu items using proper techniques including grilling, frying, sautéing, and other applicable methods. Plate and present dishes according to established standards and chef direction. Maintain food quality, consistency, and timing to support an excellent guest experience. Communicate effectively with kitchen and front-of-house staff to ensure accurate and timely order completion. Maintain a clean and organized workstation throughout the shift and properly wash and store all equipment and utensils at close. Follow all food safety, sanitation, and storage procedures, including inventory checks and food rotation.
Employment period: Oct 1, 2026 – Apr 15, 2027
