Line Cooks & Lead Cooks

·         Prepare and cook menu items following established recipes and quality standards.

·         Ensure that food is prepared and served in a timely manner.

·         Maintain a clean and organized workstation, adhering to all safety and sanitation guidelines.

·         Inspect and monitor food quality and presentation, ensuring compliance with health regulations.

·         Collaborate with kitchen staff to ensure smooth operations during service.

·         Assist in inventory management, including receiving, storing, and rotating stock.

·         Report equipment or ingredient shortages and maintenance issues to supervisors.

·         Follow proper procedures for handling and disposing of food waste.

·         Participate in daily cleaning tasks and maintain kitchen cleanliness.

·         Handle guest requests and inquiries in a professional manner when required.

·         Perform other duties as assigned by the Head Chef.

·         Other duties as assigned.

Previous kitchen experience required. Basic knowledge of food preparation and safety standards. Strong commitment to delivering high-quality meals with a positive attitude.

·         Good communication and organizational skills.

·         Ability to work well in a team-oriented environment.

·         Must understand and communicate in English, both written and verbal.

·         Capable of standing for extended periods (up to 8 hours).

·         Strong hand-eye coordination and attention to detail.

·         Ability to lift up to 30 pounds.

·         Availability to work flexible shifts, including weekends and holidays.

Additional Responsibilities:

APPEARANCE AND GROOMING: All team members are required to follow the guidelines set forth by the team member handbook.

TEAMWORK:  All Team Members are required to work as a team to ensure a great guest experience.

REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address FOH needs in various business situations.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of the job.  While performing the duties of this job, the team member is regularly required to stand; use hands and fingers, to handle and feel objects, tools controls and kitchen equipment; talk with and hear team members. The team member is occasionally required to stand and walk. The team member must occasionally lift and/or move up to 20 pounds. The specific vision abilities required are close vision.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate.  The team member will work in a high traffic/high volume business environment and will be required to spend a majority of time in a hot environment.