Duties: Utilize proper holding temperature of foods, perform correct receiving methods, protect against cross contamination; hold and store food items, clean/sanitize work stations/equipment; follow chef directions, company policy and procedures; must have knowledge of frying, sautéing, basic egg cookery and/or pastry; using variety of kitchen utensils & equipment such as beurre mixers, convention ovens, grinders, slicers & tenderizers; operation of kitchen equipment (i.e. robot coupe, buerre mixers, swiss braiser, steam kettles, pressure steamers, convection ovens, etc), including proper handling and cleaning; work in a high volume, fast paced, team oriented and professional kitchen; prepare food in a timely, consistent fashion to exact standards following established recipes, plating, food receiving/storage and proper handling of all food items; clean and sanitize work areas, equipment, utensils, dishes, or silverware; store food in designated containers and storage areas to prevent spoilage; take and record temperature of food and food storage areas, such as refrigerators and freezers; prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures; assist with cooking Fish, Beef, Chicken, Pork, Lamb, Vegetables, Grains, Soups.

Requirements: Min. 1 month experience. in position. Must be able to read and write English correctly.

Pay Rate: $21.00 - $27.00 hr. O/T available paid at $31.50 - $40.50/hour.

Shifts: Multiple Shifts (5 rotating days including weekends and holidays) 4am–11am; 11am-6pm; 6pm-1am; 1am-8am. May work in multiple worksites throughout PBC, FL.

Employment period: Oct 1, 2026 – Jun 30, 2027