Responsibilities

• Be at work and ready to begin your shift at the scheduled time. You should be in uniform before clocking in, and you should clock out before changing out of your uniform.
• Bring all required materials, including but not limited to a Sharpie, pen, notepad, non-slip kitchen shoes, black pants, and a knife roll. The knife role should contain at minimum a petty knife, chef knife, slicing knife, bird beak paring knife, spoons, an offset spatula, tweezers, and a melon baller.
• Prepare menu items, following recipes and portion guidelines. Produce dishes that meet or exceed presentation and quality standards.
• Set up your station with necessary par levels and equipment for your shift. 
• Maintain proper inventory levels of equipment and supplies and communicate with managers for restocking as needed.
• Receive goods and ensure products are to company standards. 
• Build a knowledge base of our purveyors, where our products come from, and why. Contribute to nightly ordering for your station.
• Maintain a clean and organized work area.
• Organize, sanitize, and clean the kitchen, as well as the storage areas and coolers.
• Work with team members to achieve daily needs of the operation.
• Learn and maintain a deep understanding of the restaurant's menu, ingredients and preparation techniques.
• Have a positive attitude and keep up with the pace of a demanding kitchen.
• Maintain an open mind to learn new skills and recipes.
• Follow all food safety and sanitation guidelines, including proper handling, storage, and labeling food items. Adhere to health and safety regulations and maintain a clean and organized work area.
• Work in a safe manner at all times, ensuring personal safety and safety of others, and alert management of any concerns.
• Complete opening and closing tasks as well as extra cleaning projects as needed.
• Be adaptable and open to handling a variety of tasks and supporting other areas of the company as needed.
• Actively contribute to improving kitchen operations. Participate in daily kitchen lineups to address changes and notes from the previous service.
• Ensure a safe working environment that adheres to food safety guidelines and protects customers and employees 
• Represent the organization positively and inspire employees, customers, industry partners, and the community. 
• Work collaboratively and with a team spirit across the organization
• Act as a role model to all teammates 
• All other duties as assigned

Skills and Aptitudes

• Professional communication skills and demeanor are required
• Ability to take direction 
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated and organized.
• Commitment to quality service and customer service knowledge.
• Commitment to genuine hospitality

Qualifications

• Minimum 3 years of experience in restaurant kitchens, preferably with exposure to fine dining.
• A results-driven mindset with a continuous focus on enhancing efficiency and guest satisfaction. 
• Excellent planning and project management skills. 
• Strong written and oral communication skills. 
• Must be able to speak, read, and write in English.
• Fluency in Spanish is a strong plus. 
• Comfortable working in a fast-paced environment and making real-time adjustments as needed. 
• Must have the ability to move, bend, reach, and lift heavy objects up to 100 lbs. Able to walk and stand for up to 10 hours. Can tolerate industry standard chemicals used for cleaning and sanitation and able to withstand hot and cold environments. Required to manage pressure and stress during busy service times.
• Required to handle multiple daily responsibilities, display ability and willingness to learn and take direction, and work in a team environment.
• Uphold company standards related to appearance and dress.

Physical Requirements

• Ability to speak and hear, vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
• Constant standing with some walking
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Be able to climb stairs and ladders or stepstools
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Flexibility in the work area. May be required to sit or stand and move locations as space permits
• Varying schedule to include evenings, holidays and extended hours as business dictates.

• Generally in an indoor setting.