Responsibilities:

• Moves with a sense of urgency by preparing guests’ food orders. Prepares a variety of foods including but not limited to: meat, seafood, poultry, vegetable and cold food items. Weighs and measures ingredients for cooking.
• Ensures all food items are served at the correct temperature, prepared to spec and all line builds and plating presentation standards followed.
• Stock and set up station by collect all necessary supplies and ingredients to set up for daily business. Prepare and collect garnishes and/or other assigned menu items for allocated station. Completes all opening, running, and closing duties as assigned.
• Clean and sanitize work stations. Return dirty food preparation utensils to the appropriate areas. Maintain and cleans kitchen before, after and during shift.
• Cover, date and correctly store all food items as per safe food-handling procedures.
• Adheres to standards of handling, preparing, serving and holding food products including but not limited to: FIFO, Temperature Danger Zone, cross-contamination.
• Promote and provide extraordinary guest service for both internal and external guests; answer questions, offer information, and provide assistance in a courteous manner.
• Understand and demonstrate the proper use of safety practices and ensure department standards are maintained and safety policies are upheld.
• Perform other duties as assigned

Requirements:

• Must be 18 years older
• Valid California Food Handler required before first day
• 2-3 Years experience as a Prep/Line Cook in a full service, high volume Food and Beverage environment.
• Culinary degree preferred.

The pay rate for this role is $23.00 (and increases to $25.00 after 80 shifts)