• Must have prior experience cooking, either in a restaurant or in Culinary school. 
• Must be able to lift & a carry at least 50 pounds
• Must be able to stand for long periods of time
• Must be comfortable with repetitive motions (such as walking, bending & standing)
• Must have full schedule availability
• Must be able to take constructive criticisms and work well in a team dynamic

Meal Planning

• Plan a weekly menu that includes a variety of dishes.
• Consider dietary restrictions and preferences of family members.
• Create a shopping list based on planned meals.
• Communicate all necessary ingredients and groceries to the purchasing team.
• Ensure that the kitchen is well-stocked with essential items.

Food Preparation & Cooking

• Wash, peel, and chop vegetables and fruits.
• Prepare meats and proteins for cooking.
• Marinate, season, and prepare ingredients as needed.
• Cook meals according to the planned menu.
• Use various cooking techniques, such as baking, grilling, frying, and sautéing.
• Pay attention to timing and ensure that all dishes are ready to serve together.

• Portion Control:
• Serve appropriate portion sizes for each family member.
• Avoid food wastage by storing leftovers properly.
• Dietary Accommodations:
• Cater to any dietary restrictions or allergies within the family.
• Prepare separate meals or adaptations as necessary.
• Cleaning:
• Clean and sanitize kitchen surfaces, utensils, and cookware after cooking.
• Load and unload the dishwasher, if applicable.
• Storage:
• Properly store leftovers in containers and label them with dates.
• Ensure the refrigerator and pantry are organized and food items are rotated.

• Kitchen Organization:
• Keep the kitchen organized and tidy.
• Manage food inventory and restock as needed.
• Budgeting:
• Manage the family's food budget efficiently, including meal planning to minimize food waste.
• Flexibility:
• Be adaptable to changes in the family's schedule or unexpected events.