QUALIFICATIONS

• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous prep or line cook experience.?Ability to take direction.
• Ability to work in a team environment.?Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• Commitment to quality service, and food and beverage knowledge.

• Sets up station according to restaurant guidelines.
• Prepares all food items ads directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout shift.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Chef or Kitchen Manager at any time.