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.