Job Overview


  • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in ovens, grills, fryers and other kitchen equipment.
  • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Prep, stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
  • Portion food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintain a clean and sanitary work station including tables, shelves, grills, flat-tops, fryers, sauté burners, convection oven and refrigeration equipment.
  • Prepare items for grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
  • Follow proper plate presentation and garnish set up for all dishes.
  • Follow sanitation guidelines set forth by Health Department and management.
  • Handle, store and rotate all products properly.
  • Assist in food prep assignments during off-peak periods as needed.
  • Open & close the kitchen properly while following the opening/closing checklist for kitchen stations. Assist other team members in opening/closing the kitchen.
  • Attend all scheduled employee meetings.
  • Perform other related duties as assigned by the Chef or manager-on-duty.


  • High school diploma or equivalent.
  • A minimum of 2 years of experience in kitchen preparation and cooking.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.
  • Current Food Handlers permit on file.

COMPENSATION: $16-$20/hr depending on experience.

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