Key Responsibilities Line Leadership & Execution:

Handle ticket flow during peak service hours, maintaining exceptional speed, consistency, and organization across all cooking stations.

Mastery of Cooking Temperatures:

Consistently cook meats, poultry, seafood, and vegetables to exact target temperatures

Culinary Precision & Knife Skills:

Execute expert, high-speed knife work with minimal yield loss, producing consistent cuts (julienne, dice, chiffonade, etc.) according to menu specifications.

Food Safety & Hygiene:

Adhere strictly to local health department codes, DOH guidelines, and safe food-handling procedures. Maintain proper station sanitation, cross-contamination prevention, and strict time/temperature control for safety (TCS) protocols.

Quality Control & Presentation:

Inspect ingredients for freshness before prep

Station Prep & Setup:

Manage mis-en-place for assigned stations, ensuring proper labeling, dating, rotation (FIFO), and proper storage of all food products.

Pay:

$23.00 - $26.00 per hour

Work Location:

In person