This position involves preparing menu items according to standards, maintaining food quality and safety, controlling food costs, and ensuring cleanliness in the kitchen.
Responsibilities include cooking, proper food storage, equipment maintenance, and assisting with dishes and front-of-house cleanliness.
Physical demands include extensive standing, lifting up to 50 pounds, and working in hot or cold environments.
Supervised by the Kitchen Manager or Manager on Duty, no prior experience is required, and basic skills can be learned through training.
The role requires good communication, time management, and adherence to safety and sanitation policies to maximize guest satisfaction.
This summary reflects key duties and conditions but may include other responsibilities as needed.