Benefits:

Employee discounts

Flexible schedule

Free food & snacks

Free uniforms

Key Responsibilities:

Food Preparation:

Washing, peeling, slicing, dicing, and otherwise preparing ingredients for cooking.

Portioning and Measuring:

Accurately measuring and portioning ingredients according to recipes and specifications.

Ingredient Storage and Organization:

Properly labeling, dating, and storing ingredients to maintain freshness and prevent spoilage.

Kitchen Cleaning and Organization:

Keeping the prep area clean and organized, including washing dishes, sanitizing surfaces, and maintaining proper storage practices.

Supporting Line Cooks:

Assisting line cooks with various tasks during service, such as setting up stations or providing ingredients as needed.

Following Instructions:

Accurately following the head chef's instructions and prep lists to ensure efficiency and accuracy.

Adhering to Food Safety Standards:

Ensuring food is handled and stored safely to prevent contamination and maintain food quality.

Inventory Management:

Monitoring inventory levels and notifying the chef or kitchen manager of any shortages.