This role is vital to the back-of-the-house team, focusing on maintaining high-quality standards to ensure a positive guest experience.
Assist chefs with daily tasks, prepare and cook menu items following recipes and quality standards, and manage food stations.
Ensure proper stocking, sanitation, and food safety procedures, and communicate effectively with staff and guests.
Support station setup, food prep, and kitchen closing duties while adhering to safety and sanitation policies.
Work in a fast-paced environment, often during nights and weekends, with a flexible schedule.
Qualifications include 2+ years of cooking experience, ability to follow recipes, and good communication skills. Certification like ServSafe is preferred.
Starting pay up to $17.00, with opportunities for growth. Must pass background checks and have reliable transportation.