Qualifications:

• Minimum 6 months experience in high volume restaurant kitchen operations
• High level organizational skills with multi-tasking capabilities
• Ability to read, understand & correctly measure standardized recipes
• Maintain cleanliness and organization of preparation areas, and storage rooms & walk-in coolers, as directed by the chef team.
• Ability to adapt to changing priorities and manage workloads with minimum direction. 
• High attention to detail and follow through
• Dependable, reliable, and highly motivated
• Ability to communicate effectively in English

Physical Requirements

• Able to work 8-hour plus shifts
• Able to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Finger/hand dexterity to operate kitchen machinery and knives
• Able to withstand changes in temperature, occasional smoke, steam and heat
• Able to work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation