Job Overview

    Responsibilities 

  • Set up and stocking stations with all necessary supplies
  • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
  • Cook menu items in cooperation with the rest of the kitchen staff
  • Answer, report and follow executive or sous chef’s instructions
  • Clean up station and take care of leftover food
  • Stock inventory appropriately
  • Ensure that food comes out simultaneously, in high quality and in a timely fashion
  • Comply with sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers

Requirements

  • Proven cooking experience, including experience as a Line Chef or Restaurant Cook
  • Excellent understanding of various cooking methods, ingredients, equipment and procedures
  • Accuracy and speed in executing assigned tasks
  • Familiar with industry’s best practices
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