Purpose of Position:

Assist Sous Chef and cooks on duty to ensure quality food preparation, plate presentation, waste management, and the overall organizational flow. Ensure that the food presented to guests is completed in a timely, safe, and consistent manner according to departmental specifications.

Job Responsibilities and Duties:

• Ensure food and orders are prepared with correct priority to create the efficient flow of orders through kitchen to guests.
• Oversee the final elements of the food preparation and service processes. Assist in food delivery, when needed.
• Assist to set up and maintaining stations according to daily prep sheets, food safety, and sanitation standards while keeping kitchen clean, organized and area free of hazards.

• Perform food preparation tasks, cleaning, and organization of the kitchen areas.

• Ensure proper labeling of food product, rotation of food product, and proper storage container rotation.
• Responsible for respectful, timely, and effective communication between Team Members and kitchen staff.

• Interact with guests for special requests or concerns to provide excellent guest dining experience.

Education/Experience:

• High school diploma or equivalent is required, unless otherwise waived by Human Resources Management.
• One (1) year of kitchen experience including food preparation, cooking experience, excellent knife skills, and knowledge of food safety required.

• California Compliant Food Handlers certification required.
Must be able to work Nights, Weekends, and Holidays