Will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant, washing dishes and cooking materials by machine or hand, and maintaining kitchen work areas and equipment in clean condition. Will report directly to Executive Chef.

Must be knowledgeable in all standard methods of food preparation, cooking times, and portioning to ensure food is prepared in the prescribed manner.

Sets up and breaks down work stations. Cooks and prepares food according to Chef’s instruction, production guidelines, and recipes. Ensures food is stored at the appropriate temperatures for the appropriate length of time and follows all food safety standards. Completes daily checklists for opening, closing, sanitation, and production. Evaluates food quality and preparedness by tasting all dishes and preparations.

Cuts, trims, bones, and carves meat, poultry, and fish to proper specification for service. Responsible for ensuring correct portions when cutting, preparing, and serving items to minimize waste and costs. Continuously maintains a clean, sanitary, and organized work area in compliance with all departmental and food safety standards.

Know and comply with all company policies and procedures regarding safety, security, emergencies, and guest interaction. Report to work on time and in complete uniform.

Successful applicant will pass pre-employment background check.

• Knowledge of food product, identification, and acceptable level of food quality.
• Compliance with all departmental and food safety standards.
• Assistance in other areas as needed.
• Completion of tasks as requested by supervisors or management.

• Six (6) months of culinary experience in a fine-dining or high-volume environment.
• Knowledge of standard methods of food preparation and cooking times.
• Ability to set up and break down work stations efficiently.
• Strong understanding of food safety standards and proper food storage.
• Service-minded individual with a positive attitude.