• Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery
• Set up and clean station according to restaurant protocol
• Maintain a clean workstation area, including kitchen equipment, tables, and shelves
• Comply with sanitary, health, and personal hygiene standards
• Ensure quality and freshness of ingredients and products
• Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef

Requirements

• 1-3 years of experience cooking in a high-volume restaurant
• Understanding of cooking methods and procedures and knife handling skills
• Ability to perform tasks with accuracy, speed, and attention to detail
• Ability to read and follow cooking directions
• Ability to remain calm in a fast-paced environment
• Must be organized and self-motivated
• Must be able to stand, bend, stretch, and lift, and carry heavy materials

• Great guests with a smile in a positive and friendly manner. Establish a warm memorable first impression
• Answer phone calls with positive and friendly manners.
• Seats guests, following proper rotation and accommodating all guest requests when possible.
• Coordinate reservations, walk ins, and guest waits with guests’ preferences, seating capacity and server availability while maximizing table turns.
• Maintains complete knowledge of the restaurant procedure, rules and regulations in order accurately communicate to the guest.
• Maintains a comprehensive knowledge of the restaurant lay-out and daily special.
• Other job-related duties as assigned

Requirements

• 16 years of age or older
• Professional appearance and demeanor.
• Highly motivated and energetic personality.
• Ability to stand/walk and stay focused and alert for extended periods of time.