We are seeking a motivated and dependable culinary team member to prepare and execute assigned menu items during service. This role supports the Executive Chef and Sous Chefs by maintaining workstation readiness, food quality, and sanitation standards while contributing to a positive team environment.

• Maintain a clean, organized, and sanitary workstation at all times
• Follow standardized recipes and preparation procedures accurately
• Prepare meats, seafood, vegetables, and other food items for line service and special functions
• Assist with food preparation across stations as needed
• Communicate product needs and anticipated shortages to the Sous Chef
• Properly store, label, date, and rotate food products
• Safely operate kitchen equipment in accordance with manufacturer instructions
• Prepare high-quality food efficiently, including daily specials and member requests
• Follow all food safety and sanitation standards
• Maintain a neat, professional appearance and adhere to hygiene standards
• Perform other duties as assigned by kitchen leadership

Qualifications

• Team-oriented with a positive and professional attitude
• Ability to follow instructions and standardized recipes
• Strong attention to cleanliness, organization, and food safety
• Previous kitchen or food preparation experience preferred (but not required)

Physical Requirements

• Ability to lift up to 35 pounds
• Ability to stand and walk for extended periods
• Frequent bending, reaching, lifting, and carrying
• Ability to work in a kitchen environment with exposure to heat, sharp tools, and slippery surfaces

Pre-Employment Requirements

• Background check and drug screening required
• Drug-free workplace