Position Summary: Ensure quality and consistency of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Duties and Responsibilities: including but not limited to

* Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.

* Anticipate and accommodate the needs of the guests.

* Handles all allergy and/or dietary restrictions and modifications.

* Accurately follows all orders received from the POS system and/or direction from the expeditor.

* Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.

* Follow supervisor's instructions, communicate with and supports co-workers, while being a team player.

* Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.

* Possesses general knowledge of the venue.

* Complies with Department of Health and company sanitation standards.

* Communicates product needs to the chefs and the support staff.

* Required to check cover counts, BEOs and/or Fire Sheets.

* Properly sets-up station and performs opening/closing procedures as directed by management, including:

o Stocks station with prescribed supplies.

o Sets "mise en place" following FIFO and company standards.

o Wipes down and sanitizes station.

o Performs opening side-work as prescribed.

o Performs closing side-work as prescribed.

* Reports all breakage, damage of equipment or furniture immediately to management.

* Attends and participates in daily pre-service meetings (where applicable).

* Attends and participates in any training sessions or departmental meetings.

* Learn by listening, observing other team members and sharing knowledge while leading by example.

* Portrays a positive and professional attitude.

* Demonstrates knowledge of Tao Group Hospitality, its partners and supporting hotel environments.

* Works as part of a team and provides help and support to all fellow team members.

Training Requirements:

* Tao Group Hospitality in-venue Line Cook training and Food Handling Certificate.

Minimum Education and Qualifications:

* Previous culinary experience preferred.

* Experience as a line cook in a high-volume culinary operation preferred.

Physical Demands and Work Environment:

* Must be able to stand, lift and bend for extended periods of time.

* Must be able to bend and lift to 50 lbs.

* Role may include job duties or tasks requiring repetitive motion.

* Exposure to hot kitchen elements or cleaning materials.

* Must be able to work and remain focused in a fast-paced and ever-changing environment.

* Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.