• Prepares menu items according to standard recipes, plate presentations and specifications in a timely manner.
• Sets up work station according to station diagram and daily product inventory to Chef’s standards.
• Completes all assigned prep work to Chefs standards.
• Maintains product presentation, product quality and cook time standards.
• Negotiates narrow crowded aisles with hot and cold food products.
• Cleans and sanitizes the work area before, during and after shift.
• Practices sanitary and safe food handling at all times.
• Completes assigned daily and weekly cleaning projects.
• Performs sidework before, during and after shift as has ended.
• Assist other team members with unit stations and management as needed.
• Assist in maintaining a safe working environment.
• Present professional demeanor in attire, language and attitude.

Required Skills/Abilities:

• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 15 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.