Experience and Qualifications:
Our ideal candidate is kind, positive, and works well with others. They also believe in quality, consistency and working in a clean, organized, and inclusive environment where respect and dignity is prioritized.

• Must have 1yr of  kitchen experience.
• Must have availability to work mornings and weekends
• Experience as a leader preferred
• Must be able to frequently carry up to 20 lbs.
• Must be positive, collaborative and committed to healthy communication and quality work
• Will need a valid Food Handler Certification for this role.

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift. 

Major Responsibilities

• To work as directed on station of assignment under Sous Chef.
• Set up station properly and on time for each service period.
• Make sure all food is prepared by recipes designated by the Sous Chef.
• Make sure quality and quantity meets our standard.
• Notify Sous Chef/Head Chef of any problems or complaints as when they arise.
• Be able to work in another area when needed and take part in cross training when directed.
• Be able to assist in same day preparation and advance preparation for another station as instructed by the Sous Chef/Head Chef.
• Be able to come to any and all kitchen meetings whilst on shift.
• Follow clean as you go policy and keep work area clean at all times.
• All food items for storage must be covered, dated and labeled.
• After service switch off and clean oven tops and work areas as well as surfaces.