Duties/Responsibilities: • Set up stations and collect all necessary supplies to prepare menu for service • Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items • Arrange sauces and supplementary garnishes for allocated station • Cover, date and correctly store all bits and pieces and food prep items • Notify Chef in advance of shortages • Serve menu items compliant with established standards • Use food preparation tools in accordance with manufactures instructions • Close the kitchen correctly and follow the closing checklist for kitchen stations • Maintain a prepared and sanitary work area at all times • Keep the work area fresh all through the shift • Make sure all storage areas are tidy and all products are stored appropriately • Constantly use safe and hygienic food handling practices • Returns dirty food preparation utensils to the appropriate areas • Assist with all duties as assigned by Kitchen Manager Required Skills/Abilities: • Excellent verbal and written communication skills. • Basic understanding of or ability to learn sanitation and regulations for workplace safety. • Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures. • Must be able to work quickly and efficiently. • Must be able to work well as part of a team. • Must be able to work well under pressure. • Ability to maintain personal cleanliness. Education and Experience: • High school or vocational school coursework in kitchen basics, such as food safety, preferred. • Prior related experience preferred. Physical Requirements: • Prolonged periods of standing and working in a kitchen. • Exposure to extreme heat, steam, and cold present in a kitchen environment. • Must be able to lift up to 15 pounds at times. • Must be able to work late nights and unpredictable hours. • Manual dexterity to cut and chop foods and perform other related tasks.