 Execute all prep assignments quickly, efficiently, safely and according to PURE standards and specifications
 Maintains a clean and sanitary work station including tables, shelves, walls, storage areas, cooking and refrigeration equipment
 Understand and consistently comply with our standards regarding portion size, cooking methods and kitchen rules at all times
 Keeps the line stocked with product as needed
 Other duties as assigned by the Kitchen Manager or KMOD
 Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times.
 Be available to fill in as needed to ensure the smooth and efficient operation of the Kitchen as requested by the Kitchen Manager
 Clock in and out accurately according to your posted schedule.
 Keep waste to a minimum by preparing food items accurately and by following recipes and prep lists carefully.
 Carry, stack, store and clean plates, glassware and utensils properly. Avoid unnecessary breakage, and do not carelessly throw small wares in the trash.
 Maintain a clean workplace and floor and address spills immediately.
 Works as a team at all times with the other members of the BOH staff and assists others whenever possible
 Contribute to a positive, productive working environment for all team members at all times by maintaining a happy professional attitude while at work.
 Demonstrate respect and courtesy towards all FOH, BOH and Manager teammates.

 A minimum of 1 year of experience in a professional table service kitchen as a prep or line cook
 Must be able to communicate clearly and effectively with Kitchen Team Members and Kitchen Managers
 Must be physically able to lift, reach, bend and stoop as needed
 Must be able to work effectively while standing for up to 10 hours per day
 Must be able to safely lift bags, cases and equipment and food product weighing up to 50 pounds