Accurately and efficiently prepares, portions, cooks, and presents a variety of hot and/or cold food items for various meal periods, including Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include the following:

• Prepares, measures ingredients, and cooks food in accordance with established recipes and production records.
• Reads food order tickets or receives verbal instructions on food required by patrons, and prepares and cooks food accordingly.
• May prepare food and serve customers in a made-to-order setting, including a grill station.
• Prepares food in accordance with federal, state, and corporate food safety & sanitation standards.
• Operates and maintains departmental equipment safely and efficiently.
• Tastes products as needed to ensure high quality and keeps accurate taste, temperature, and production records.
• Responsible for cleaning and sanitizing workstation and equipment.
• Works in a safe manner to avoid injury and reports unsafe conditions immediately.
• Participates in departmental meetings, initiatives, and training programs as required.

This position requires less than 1 year of experience, with a minimum of 6 months cooking experience or completion of an approved culinary certification training program. One year of relevant professional-level work experience may be substituted for one year of required education.

• Competitive hiring range of $17.50 - $28.73.

• High School Diploma or GED preferred.
• Minimum of 6 months cooking experience or completion of culinary certification.
• Verbal and written communication skills.
• Basic math skills.
• Basic computer skills preferred.
• Basic food safety and sanitation knowledge.
• Knowledge of kitchen equipment and proper knife handling skills.