Essential Functions:

• Sets up and stocks stations with necessary supplies
• Prepares food for service including but not limited to chopping vegetables, butchering meat, and preparing sauces.
• Cooks menu items in conjunction with kitchen staff.
• Answers, reports, and follows executive or sous chef’s instructions.
• Cleans up station and takes care of leftover food.
• Stocks inventory appropriately.
• Ensures food comes out simultaneously, in high quality, and in a timely fashion.
• Complies with nutrition and sanitation regulations and safety standards
• Stores and labels foods according to Health Department regulations.
• Operates fryer and cooks on stove tops.
• Performs other related duties and projects as business needs require at the direction of management.

Education and Experience:

• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.

Special Requirements/Certification:

• California Food Handler’s Certificate required.