General Accountabilities: 

• Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests. 
• Execution of all food production as determined by the Sous Chef through production sheets.  
• Practices a “clean as you go” work ethic and utilizes proper food handling techniques (i.e., wearing plastic gloves and proper uniform, including hat and clean kitchen towels).  

• Creates a positive guest employee experience. Smiles and is helpful and friendly. 
• Knowledge of cooking techniques such as cutting, dicing, baking, roasting, braising, grilling, and a high level of skillet/sauté work. 
• Knowledge of all kitchen equipment, including but not limited to adjusting thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, and steam kettles. 
• Ensuring the preparation station and the kitchen are set up and stocked.  
• Reads food orders from computer printouts, and prepares food items, according to established menu plans. 

• Communicates as needed with Lead Cook and Sous Chefs. 

Qualifications: 

• High School Diploma or General Education Degree (GED); 2 years of previous high-volume line cooking experience and/or culinary degree.  
• Ability to Multitask and problem Solve. 

• Ability to stand, lift, bend, stoop, and throughout duration of shift. 
• Excel both independently and as part of a team. 
• Ability to perform tasks with accuracy, speed, and attention to detail. 
• Ability to work at a fast pace in often crowded/noisy environment.