Live and love where you work!

Key Responsibilities

Food Preparation & Execution

• Prepare and cook menu items according to recipes, standards, and presentation guidelines

• Assist in menu development, specials, and seasonal offerings

• Ensure all dishes are prepared in a timely and consistent manner

• Monitor portion control and minimize food waste

Kitchen Operations

• Oversee assigned stations during service and ensure smooth execution

• Assist with scheduling, training, and supervising kitchen staff when needed

• Step in to lead the kitchen in the absence of the Executive Chef

• Maintain proper food storage, labeling, and rotation (FIFO)

Quality & Safety

• Uphold all food safety and sanitation standards (local health codes)

• Maintain a clean, organized, and safe work environment

• Conduct regular checks of food quality, freshness, and temperature

Inventory & Cost Control

• Assist with inventory management, ordering, and stock control

• Monitor and help control food and labor costs

• Report shortages, equipment issues, or discrepancies promptly

Team Collaboration

• Work closely with front-of-house staff to ensure excellent guest service

• Train and mentor line cooks and kitchen staff

• Foster a positive, team-oriented work environment