WE LOVE OUR WORK.
- Prepares and cooks menu items for batch and a 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, saute, 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.
- 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.
Job ID: 511729233
Originally Posted on: 2/27/2026
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