Job Summary:
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Must currently or recently be operating a high-volume casual dining concept.
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Professional attitude, strong leadership skills, high energy with outgoing personality.
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Experience in "from scratch" kitchen and the ability to operate in a high-volume kitchen effectively, support the managing Director of Kitchen Operations & Day Kitchen Manager with consistent planning, production, preparation, and excellent food taste.
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Responsibilities include ensuring all items are made correctly, communicating with other cooks, prepping product as needed. A passion for the industry and work culture, marketing and promotion a plus.
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The ideal candidate will possess very strong restaurant operation knowledge and ability, be detail oriented.
Job Summary: Ability to operate in a high-volume kitchen effectively. Responsibilities include reading tickets, making orders, broiler, ensuring all items are made correctly, communicating with other cooks, Bi-lingual- English & Spanish a plus, prepping product as needed, maintaining cleanliness and sanitation- Food Safety Training/Certification.
Description of Tasks: Set up station, prep any product needed, read all tickets, prepare order, coordinate orders with other stations, communicate with other stations and expediter, make food orders, ensure quality food, set-up and break down all equipment used, assist other staff members.
Accountabilities: Meet specified cook time, accurate recipes and presentations, ensure quality products at all times, teamwork, and maintain costs.
Physical Demands: Continuous standing (100%), walking (20%), lifting and carrying (0-50 lbs.), frequent reaching/grasping/handling, frequent pushing and pulling (0-30lbs.), occasional stooping/bending/crouching.
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Competitive Wage, Meals. Full-time- full benefits available (Life/Medical/Prescription/Vision insurance).
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Paid vacation, bonus with tenure.
