Reports to: Executive Chef and Executive Sous Chef 

Supervises: No supervisory duties are included in this position.

Essential Duties and Responsibilities 

Able to work all stations on the line 

• Helps maintain a safe and sanitary kitchen 

• Help developing menus

• Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings to formal dinners with multi-course meals that are individually plated. 

Required Knowledge, Skills and Abilities 

• Must have the ability to multi-task while remaining focused on the goal. 

• Must have excellent verbal communication skills. 

• Be able to express creativity through food selections, preparation and presentation. 

• Must be detail oriented. 

• Must have the ability to remain calm in high stress situations. 

• Be able to solve problems quickly under pressure. 

• Degree from accredited culinary school. 

• Several years’ experience in the food industry,

Work Environment 

• Must be able to work in fast paced environments and in demanding situations. 

• Must be willing to begin work some days in the early morning hours and other times remain at work late into the night 

• Must be able to handle heavy lifting, long hours of standing and other taxing physical activities. 

Licenses and Special Requirements

•Food safety certification.

Physical Demands and Work Environment

•Required to stand for long periods and walk, climb stairs, kneel, crouch, bend, stretch

and twist or reach.

•Push, pull or lift up to 50 pounds.

•Continuous repetitive motions.

•Work in hot, humid and noisy environment.

Salary 

•Compensation hourly Rate

•401K, Health, and Dental Insurance

•Employee Meals

•Vacation 

•Golf Privileges