Responsibilities of the position include, but are not limited to:

• Prepare and portion food products prior to cooking according to standard portion sizes and recipe specifications
• Prepare appropriate garnishes for all hot menu item plates
• Assume 100% responsibility for quality of food products served
• Consistently understand and comply with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures
• Support line cooks and chefs with basic cooking task. 
• Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty

 Required Qualifications:

• Must be over 18 years of age
•  Food Handlers Card 
• Strong time management skills
• Ability to follow recipes
• Must be able to communicate clearly and professionally with managers, kitchen and dining room personnel at all times
• Ability to be a strong team player and get along well with co-workers
• Be physically able to lift, reach, bend, stoop, use hands to finger, handle, feel or cut with a knife and lift up to 40 pounds regularly
• Be able to work in a standing position for long periods of time
• Must be available to work weekends