Responsibilities

• Set up and stocking stations with all necessary supplies.
• Prepare food for service.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Take customer orders.
• Clean up station and take care of leftover food.

• Stock inventory appropriately.
• Ensure that food comes out in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Requirements

• Must be able to work weekends.
• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook is a plus.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.