Job Description
Setting up and stocking stations with all necessary supplies
Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cooking menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive or sous chef’s instructions
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
other duties as assigned
Qualifications:
Must be 21 years of age
Certificate in culinary arts or related field preferred
A minimum of 1 year experience in a similar role
In-depth knowledge of restaurant best practices and cooking methods
Excellent communication and organizational skills
Aptitude for multi-tasking and working in a fast paced environment
Must be able to work cooperatively and efficiently in a team