Sets up station according to restaurant guidelines.
Prepares all food items ads directed in a sanitary and timely manner.
Working knowledge and proficiency at all three stations (Cold, Boiler/Grill and Sauté).
Follows recipes, portion controls, and presentation specifications as set by the restaurant.
Restocks all items as needed throughout shift.
Cleans and maintains station in practicing good safety, sanitation, organizational skills.
Has understanding and knowledge to properly use and maintain all equipment in station.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Performs additional responsibilities, although not detailed, as requested by the Chef or Sous Chef at any time.
1 year previous prep or line cook experience.
Must be flexible to work Weekends and Holidays
ServSafe certification a plus.
Communicate effectively with team members
Must be able to be on feet for 8 hour shifts
Basic understanding of professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated, and organized.
Commitment to quality service, and food and beverage knowledge.