Create an exceptional culinary experience through correct handling, safe preparation and quality presentation of menu items.
Ensure team and guest safety at all times by practicing, monitoring, and reinforcing food safety procedures according to policy and health/sanitation regulations.
Appropriately prepare all items needed for service, from chopping vegetables, making sauces and butchering meat to setting up for efficient flow of the cook line with foods, condiments, and garnishments before the start of each shift.
Follow standardized recipes, cooking methods, portion controls, and plate presentation.
Maintain the highest quality standards in food preparation and assume responsibility for quality of products served.
Appropriately clean, organize, and stock kitchen equipment, store rooms, and walk-in coolers.
Properly wrap, store, date, and rotate perishable items, maintain appropriate inventory and organize produce delivery.
Effectively train new cooks.
Possess a strong culinary work history.
Know proper food handling methods, cleanliness procedures, and state and local health/sanitation guidelines.
Be able to read and follow recipes and effectively communicate with the team in a fast-paced environment.
Know proper use and maintenance of relevant kitchen equipment and machinery.
Be comfortable with multi-tasking and able to accurately prepare multiple orders in a timely manner.
Be detail-oriented, able to learn quickly, safety-minded, courteous, organized, customer-service focused and a great team player.
Be able to bend, lift and carry up to 40 lbs. and stand for prolonged periods of time.
Be groomed and dressed appropriately to deliver our brand experience.
Work with schedules based around busy meal times, holidays, events and weekends.
A formal culinary education is preferred.