Carefully follow recipes while preparing assigned items for food service.

Prepare, chop, slice, and cut all ingredient portions prior to cooking.

Cook, bake, grill, sautee or fry all dishes as specified in the menu and prep sheet.

Plate and garnish cooked items before table service.

Clean and maintain assigned work station areas.

Follow safe and sanitary food handling practices according to local health and state laws.

Ensure that guest meals come out quickly, simultaneously, and consistently.

Maintain a positive and professional environment with coworkers and customers.

Previous experience as a cook/chef working in a restaurant, commisary, or catering environment.

Excellent understanding of various cooking methods, knife skills, ingredients, equipment and procedures in the kitchen.

Accuracy and speed in executing assigned tasks with strong attention to detail.

Physical ability to lift/carry heavy equipment and stand for long periods of time.

Must understand and execute food safety and sanitation protocols.

Familiar with industry best practices.

Excellent verbal communication and organization skills.

Responsible, trustworthy, and team player qualities.