What you have 

• Minimum of two years’ experience working in a restaurant or hotel kitchen 

• Working knowledge of cooking recipes, different cuisines, and how to operate kitchen equipment 

• Strong communication skills (both written and verbal): able to listen and follow through on task requests 

• Experience working collaboratively on a team 

• A sense of ownership in everything that you do 

• Servsafe certification, or ability to gain/renew certificate 

• Proven experience in ability to make great food 

• Organizational skills, you are able to maintain a neat and tidy station 

• Ability to work cleanly, effectively, and efficiently while under pressure 

• Highschool degree, equivalent degree, or higher required 

What you’ll do 

• Basic vegetable preparation, sauce preparation, and minor butchery of proteins 

• Line cook during meal periods with other line cooks under the supervision of chefs 

• Daily preparation of ingredients for regular menu and upcoming specials 

• Plate dishes to present food to the guests according to chef’s specifications 

• Monitor inventory of food and prep and inform chef when new items need to be ordered 

• Ensure organization and cleanliness of your station; stocking and rotating prep as needed and required 

• Participate in proper functions to maintain the organization of the coolers and other food storage areas 

• Assist fellow cooks as needed during times of busy seatings in the restaurant 

• Maintain a clean and orderly kitchen, including stocking and rotating product, daily cleaning of kitchen equipment, and assisting in dishwashing 

• Other necessary duties as assigned by the manager. 

Physical Demand 

• Ability to sit or stand for extended periods of time 

• Ability to bend 

• Ability to lift, pull 50 lbs 

• Ability to communicate clearly 

• Ability to work long hours as needed 

Mental Demands 

• Make sound judgments quickly 

• Work on multiple