Responsibilities
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Set up and stocking stations with all necessary supplies.
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Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
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Cook menu items in cooperation with the rest of the kitchen staff.
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Answer, report and follow executive or sous chef’s instructions.
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Clean up station and take care of leftover food.
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Stock inventory appropriately.
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Ensure that food comes out simultaneously, in high quality and in a timely fashion.
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Comply with nutrition and sanitation regulations and safety standards.
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Maintain a positive and professional approach with coworkers and customers.
Qualifications
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Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.
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Excellent understanding of various cooking methods, ingredients, equipment and procedures.
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Accuracy and speed in executing assigned tasks.
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Familiar with industry’s best practices.