Job Overview

RESPONSIBILITIES

  • Wash, peel, chop, slice, and portion vegetables and other ingredients.
  • Measure and mix ingredients according to recipes or chef instructions.
  • Prepare basic sauces, dressings, and marinades.
  • Set up and stock stations with necessary supplies before service.
  • Assist line cooks and chefs by providing prepped ingredients during busy shifts.
  • Label, date, and store food properly to maintain freshness and safety.
  • Rotate stock to minimize waste and ensure FIFO (first in, first out)
  • Assist Line Cooks on the Line as needed.
  • Communicate clearly with chefs and other kitchen staff.
  • Work quickly and efficiently to meet prep deadlines.
  • Adapt to changing priorities during service.

MUST HAVE: UP TO DATE SOUTHERN NEVADA HEALTH CARD

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