COOK – LINE

• Assisting with stocking and setting up the kitchen stations
• Preparing the ingredients and cooking main dishes, desserts, appetizers, and snacks.
• Plating prepared foods based on senior chef’s guidance.
• Work with servers to ensure that orders are completed according to request and on time.
• Prepare and measure ingredients for menu items, following specified recipes.
• Maintain a clean and organized kitchen workspace, including storage areas.
• Follow proper food handling and sanitation standards to ensure kitchen hygiene.
• Monitor inventory levels, communicating shortages or replenishment needs.
• Adhere to health and safety regulations governing food preparation and storage.
• Always follow food service sanitation regulations.
• Safely and efficiently operate kitchen equipment and appliances.
• Foster a positive and team-oriented atmosphere in the kitchen.

• Requires significant walking and the ability to work in a standing position for 8-hour shifts.
• Lift, carry, push, and pull up to 50 pounds, as needed.
• Stamina to handle repetitive and multiple tasks while maintaining focus in a fast-paced environment.
• Ability to work a flexible schedule to include days, evenings, holidays, and weekends.