ESSENTIAL PURPOSE: Prepares food for guest consumption in accordance with the upmost of standards as set forward by the Executive Chef.Set up and stock station with all necessary supplies.

Prepares food for service to include chopping vegetables, butchering meat, or preparing sauces.

Cooks menu items in cooperation with the rest of the kitchen staff.

Answer, report and follow Executive or Sous Chef’s instruction.

Clean up of station and takes care of leftover food.

Stocks inventory appropriately.

Ensures that food comes out simultaneously, in high quality and in a timely fashion.

Complies with nutrition and sanitation regulations and safety standard.

Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures

Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision.

Possesses and maintains thorough understanding of industry and stays abreast of industry trends.

Performs other duties as assigned by the Executive Chef or Sous Chef

Maintains a positive and professional approach with coworkers and customers.

Takes PRIDE in everything we do.

Takes OWNERSHIP of their actions and decisions.

Displays LEADERSHIP in our industry and our community.

Acts with INTEGRITY by being honest, trustworthy and doing the right thing.

Displays TEAMWORK by committing to common goals based on open and honest communication.

Delivers EXCELLENCE to our guests, our communities and to each other