Key Responsibilities
- Food Preparation: Chop, slice, and prep ingredients prior to and during service.
- Station Setup: Set up, stock, and maintain your assigned cooking station with necessary supplies and food items.
- Cooking & Plating: Prepare and cook dishes using standard kitchen equipment (grill, fryer, sauté station) according to recipe and presentation standards.
- Sanitation & Hygiene: Follow strict health, safety, and sanitation protocols, including proper food storage and daily station cleaning.
- Inventory Control: Monitor stock levels, handle food properly to minimize waste, and participate in end-of-shift inventory tasks.
- Teamwork: Communicate effectively with front-of-house staff, dishwashers, and the Kitchen Manager to ensure smooth, timely service.
Qualifications & Requirements
- Experience: [Insert 1-3 years] of culinary experience in a professional restaurant, hotel, or resort setting.
- Skills: Strong knowledge of culinary techniques, knife handling, and various cooking methods.
- Certification: Current [ Food Safe/Food Handler Certification] or ability to obtain prior to hiring.
- Physical Demands: Ability to stand for extended periods, lift up to [Insert weight, e.g., 50 lbs], and work in a hot, fast-paced environment.
Job Type: Full-time
Pay: $20.00-$21.50 per hour
Experience:
- Food safety: 1 year (required)
- Kitchen experience: 1 year (required)
- Food industry: 1 year (required)
- Organizational skills: 1 year (required)
Work Location: In person
