Job Details

WE LOVE OUR WORK.* Prepares and cooks menu items for batch and à la carte service according to recipes, portion standards, and quality expectations.* Supports culinary standards and operational guidelines during assigned shifts, ensuring kitchen areas remain clean, organized, stocked, and efficient.* Performs a wide range of culinary functions including broiler, sauté, pantry, prep, and expo stations as needed.* Washes, peels, cuts, portions, seasons, cooks, and garnishes food items using proper techniques and attention to quality, consistency, and presentation.* Monitors food during cooking through tasting, visual checks, and temperature control to ensure proper doneness and flavor.* Operates kitchen equipment safely and effectively, including ovens, grills, broilers, steam kettles, and related tools.* Demonstrates strong knife skills, including classic cuts, safe handling, and proper sharpening techniques.* Assists with prep lists, inventory counts, and recipe costing to support food cost control and operational efficiency.* Partners with culinary leadership to coordinate workflow, manage volume, and meet business demands while maintaining guest satisfaction.* Maintains strict compliance with sanitation, food safety, ServSafe standards, and company policies, including proper waste separation and disposal.* Supports safety and accident prevention practices, including proper lifting, knife safety, and use of non-slip footwear.* Acts as a role model by maintaining professional appearance, teamwork, and a positive attitude while providing strong internal customer service.* Assists with operations in other food and beverage venues as needed and participates in required training, meetings, and development opportunities.* Demonstrates initiative and skill development with the expectation of progressing toward higher culinary responsibility over time.* Performs additional related duties as assigned to support kitchen productivity and business needs.BRING US YOUR BEST.* Must be at least 18 years of age* Strong knowledge of food preparation techniques, including soups, sauces, meat and seafood cookery, breakfast, banquet, batch, and individual plated recipes.* Ability to cost out recipes and understand basic food cost control principles.* Excellent interpersonal and teamwork skills with the ability to work effectively in a fast-paced kitchen environment.* Strong verbal and written communication skills; must be fluent and literate in English.* Culinary Arts degree or college degree preferred, or a minimum of four years of related experience and training in a high-volume, quality-focused food operation, or an equivalent combination of education and experience.