Must have weekend availability

• Setting up and stocking stations with all necessary supplies
• Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cooking menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts 
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
• other duties as assigned

Qualifications:

• Must be 21 years of age
• Certificate in culinary arts or related field preferred
• A minimum of 1 year experience in a similar role
• In-depth knowledge of restaurant best practices and cooking methods
• Excellent communication and organizational skills
• Aptitude for multi-tasking and working in a fast paced environment
• Must be able to work cooperatively and efficiently in a team