About the role

Responsibilities

Set up and stocking stations with all necessary supplies
Prepare food for service including chopping vegetables, butchering meat, or preparing sauces
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow kitchen manager's instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers

Requirements

Proven cooking experience as a Line Chef, Restaurant Cook or Prep Cook
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in executing assigned tasks
Familiarity with industry best practices