Ability to lift 60 lbs and stand for long periods of time
Comply with nutrition and sanitation regulations and safety standards
Cooking and preparing all menu items in accordance standards set by the Chef
Stocking and maintaining sufficient levels of food on the line
Food preparation and portioning prior to service
Maintaining a clean and sanitary work environment
Answer, report and follow executive or sous chef’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Maintain a positive and professional approach with coworkers and customers
Fine Dining Experience
Fast-Paced Experience
Cleanliness
Food Safety
Kitchen Safety
By applying you confirm you have these skills.