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Job Description
WE LOVE OUR WORK.
Prepares and cooks menu items for batch and à la carte service according to recipes, portion standards, and quality expectations. Supports culinary standards and operational guidelines during assigned shifts, ensuring kitchen areas remain clean, organized, stocked, and efficient. Performs a wide range of culinary functions including broiler, sauté, pantry, prep, and expo stations as needed. Washes, peels, cuts, portions, seasons, cooks, and garnishes food items using proper techniques and attention to quality, consistency, and presentation. Monitors food during cooking through tasting, visual checks, and temperature control to ensure proper doneness and flavor. Operates kitchen equipment safely and effectively, including ovens, grills, broilers, steam kettles, and related tools. Demonstrates strong knife skills, including classic cuts, safe handling, and proper sharpening techniques. Assists with prep lists, inventory counts, and recipe costing to support food cost control and operational efficiency. Partners with culinary leadership to coordinate workflow, manage volume, and meet business demands while maintaining guest satisfaction. Maintains strict compliance with sanitation, food safety, ServSafe standards, and company policies, including proper waste separation and disposal. Supports safety and accident prevention practices, including proper lifting, knife safety, and use of non-slip footwear. Acts as a role model by maintaining professional appearance, teamwork, and a positive attitude while providing strong internal customer service. Assists with operations in other food and beverage venues as needed and participates in required training, meetings, and development opportunities. Demonstrates initiative and skill development with the expectation of progressing toward higher culinary responsibility over time. Performs additional related duties as assigned to support kitchen productivity and business needs.
BRING US YOUR BEST.
Must be at least 18 years of age Strong knowledge of food preparation techniques, including soups, sauces, meat and seafood cookery, breakfast, banquet, batch, and individual plated recipes. Ability to cost out recipes and understand basic food cost control principles. Excellent interpersonal and teamwork skills with the ability to work effectively in a fast-paced kitchen environment. Strong verbal and written communication skills; must be fluent and literate in English. Culinary Arts degree or college degree preferred, or a minimum of four years of related experience and training in a high-volume, quality-focused food operation, or an equivalent combination of education and experience.
