Job Overview

Set up and stocking stations with all necessary supplies.
Prepare food for service (e.g. chopping vegetables, or preparing sauces).
Assemble dishes as indicated by recipes.
Perform portion control and minimize waste to keep cost within forecasted range.
Cook menu items in cooperation with the rest of the kitchen staff.
Answer, report and follow Chef or sous chef’s instructions.
Maintain a clean workstation area, including kitchen equipment, tables, and shelves.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.
Comply with nutrition and sanitation regulations and safety standards.
Maintain a positive and professional approach with coworkers and customers.
Proven cooking experience (1-3 years)
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Accuracy and speed in executing assigned tasks.
Ability to perform tasks with accuracy, speed, and attention to detail.
Ability to read and follow cooking directions.
Must be organized and self-motivated.
Must be able to stand, bend, stretch, and lift, and carry heavy materials.

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