ABOUT THE ROLE:

Essential Responsibilities:

• Daily station prep and working the line during service; keeping station stocked during service.
• Ensure that the highest level of quality in relation to the culinary offering is delivered to all guests.
• Maintain a clean and organized station at all times.
• Compliant with all health and safety code requirements at all times.
• Ability to follow a recipe, and the food standards set by the chef. 
• Reporting to and respecting the leaders on duty, such as the sous chefs.
• A positive attitude is a must!

Requirements:

• 1+ Years of restaurant experience
• Basic culinary knowledge
• Proactive 
• Team oriented

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.