Key Responsibilities
- Prepare ingredients by chopping, slicing, measuring, and portioning food.
- Cook menu items according to recipes, specifications, and quality standards.
- Operate kitchen equipment safely and efficiently.
- Maintain cleanliness and sanitation of workstations, equipment, and storage areas.
- Follow food safety and health regulations.
- Monitor food inventory and notify supervisors of shortages.
- Ensure proper food storage, labeling, and rotation.
- Work closely with chefs and kitchen staff to coordinate orders.
- Assist with opening and closing kitchen duties.
- Maintain a clean, organized, and stocked workstation throughout shifts.
Qualifications
- High school diploma or equivalent preferred.
- Previous cooking or restaurant experience preferred.
- Knowledge of food preparation techniques and kitchen equipment.
- Understanding of food safety and sanitation practices.
- Ability to work in a fast-paced environment.
- Strong teamwork and communication skills.
- Ability to stand for extended periods and lift up to 50 pounds.
Skills
- Food preparation and cooking
- Time management
- Attention to detail
- Multitasking
- Teamwork
- Organization
- Knowledge of food safety procedures
Working Conditions
- Fast-paced kitchen environment.
- Exposure to heat, sharp tools, and kitchen equipment.
- Evening, weekend, and holiday shifts may be required.
Reports To: Head Chef, Sous Chef, or Kitchen Manager.
Pay: $15.67-$18.00 per hour
Work Location: In person
