Responsibilities
- Train and guide entry-level cooks, offering constructive feedback to maintain team performance and kitchen efficiency.
- Support inventory oversight by verifying ingredient freshness and availability for daily operations.
- Help chefs determine supply needs and manage ordering processes.
- Prepare workstations daily by setting up equipment and completing mise en place for assigned station.
- Prepare, cook, and plate dishes according to established recipes and quality standards with consistency and speed.
- Oversee food quality during cooking to meet defined expectations for taste, texture, and visual presentation.
- Collaborate with kitchen team members to support seamless service and assist in developing junior staff.
- Support inventory management by practicing proper stock rotation, reducing waste, and reordering supplies as needed.
- Maintain a clean, orderly, and fully stocked workstation in compliance with health and safety codes.
- Follow all food safety procedures, including sanitation, storage, and handling protocols, to ensure kitchen safety.
- Handle multiple responsibilities efficiently in a high-volume setting while meeting timing and accuracy standards.
- Contribute to menu development by proposing updates based on guest input and seasonal ingredient availability.
- Stay fully familiar with all menu recipes, plating methods, and preparation techniques.
Work Arrangement
On-site
Other
- This position is seasonal, expected to begin in May 2026 and conclude in October 2026, with the end date subject to adjustment.
- Schedule flexibility is required, including availability on weekends and holidays.
- Applicants must be at least 18 years old.
