Accurately and efficiently cook meats, fish, vegetables, soups, salads, and other food products; as well as
prepare and portion food products prior to cooking. Also, perform other duties in the areas of food and
final plate preparation including plating and garnishing of cooked items and preparing appropriate
garnishes for all menu item plates.

Duties & Responsibilities:
 Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in
broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
 Assumes 100% responsibility for the quality of products served.
 Knows and complies consistently with our standard portion sizes, cooking methods, quality
standards, and kitchen rules, policies, and procedures.
 Preps, stocks and maintains sufficient levels of food products at line stations to assure a smooth
service period.
 Portions food products prior to cooking according to standard portion sizes and recipe
specifications.
 Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers,
pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
 Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning,
battering, breading, seasoning, and/or marinating.
 Follows proper plate presentation and garnish set up for all dishes.
 Follow sanitation guidelines set forth by Health Department
 Handles, stores and rotates all products properly.
 Assists in food prep assignments during off-peak periods as needed.
 Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in
closing the kitchen.
 Attends all scheduled employee meetings.
 Performs other related duties as assigned by the Chef or manager-on-duty.

Qualifications:
 High school diploma or equivalent.
 A minimum of 2 years of experience in kitchen preparation and cooking.
 Must be able to communicate clearly with managers, kitchen and dining room personnel.
 Food Handlers permit on file

Working Conditions and Expectations:
 Work schedule will vary between early morning to the late evening, weekends and holidays
 Shifts will range from 6 to 8 hours and you may at times be asked to work overtime
 Always act in a professional manner that represents the restaurant, owners, partners, and staff.
 Respectful to all guests that have chosen to dine in our restaurants.
 Demonstrate teamwork in all areas of the restaurant
 Work with a positive attitude in all types of situations
 Follow safety and sanitation rules and laws at all times
 Always act in the best interest of the restaurant, fellow employees, and guests.
 Welcome and accept feedback and coaching from the management team in order to maintain
and grow as an employee

Physical Requirements:
 Be able to reach, bend, stoop and frequently lift up to 20 – 50 pounds.
 Repetitive tasks with few breaks
 Be able to work in a standing position for up to 8 hours.