WE LOVE OUR WORK. General Accountabilities: • Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests. • Execution of all food production as determined by the Sous Chef through production sheets. • Practices a “clean as you go” work ethic and utilizes proper food handling techniques (i.e., wearing plastic gloves and proper uniform, including hat and clean kitchen towels). • Creates a positive guest employee experience. Smiles and is helpful and friendly. • Knowledge of cooking techniques such as cutting, dicing, baking, roasting, braising, grilling, and a high level of skillet/sauté work. • Knowledge of all kitchen equipment, including but not limited to adjusting thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, and steam kettles. • Ensuring the preparation station and the kitchen are set up and stocked. • Reads food orders from computer printouts, and prepares food items, according to established menu plans. • Communicates as needed with Lead Cook and Sous Chefs. BRING US YOUR BEST. Qualifications: • High School Diploma or General Education Degree (GED); 2 years of previous high-volume line cooking experience and/or culinary degree. • Ability to Multitask and problem Solve. • Ability to stand, lift, bend, stoop, and throughout duration of shift. • Excel both independently and as part of a team. • Ability to perform tasks with accuracy, speed, and attention to detail. • Ability to work at a fast pace in often crowded/noisy environment.