Responsibilities
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g. chopping vegetables, rolling dough, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow kitchen manager 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, including 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
- Familiar with industry’s best practices
