Job Overview

Responsibilities

  • Cooking and preparing all menu items in accordance standards set by the Chef
  • Stocking and maintaining sufficient levels of food on the line
  • Food preparation and portioning prior to service
  • Maintaining a clean and sanitary work environment
  • Plates food in an attractive manner to maximize customer enjoyment.
  • Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.
  • Wraps unused items and stores in proper areas at the end of a shift, and shuts off all equipment at the station.
  • Cleans and sanitizes the area with soap and warm water.
  • Participates in cleaning the rest of the kitchen before the restaurant closes for the night.

Skills

  • Stands on feet for long periods of time while cutting, stirring, grilling, frying and otherwise preparing food.
  • Performs heavy lifting by carrying large sacks of flour, sugar, frozen meats, vegetables and other ingredients.
  • Works odd hours like late evenings, early mornings, weekends and holidays.
  • Endures hot temperatures, loud noises and some stress in the fast-paced commercial kitchen environment.
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