Duties/Responsibilities: * Set up stations and collect all necessary supplies to prepare menu for service * Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items * Arrange sauces and supplementary garnishes for allocated station * Cover, date and correctly store all bits and pieces and food prep items * Notify Chef in advance of shortages * Serve menu items compliant with established standards * Use food preparation tools in accordance with manufactures instructions * Close the kitchen correctly and follow the closing checklist for kitchen stations * Maintain a prepared and sanitary work area at all times * Keep the work area fresh all through the shift * Make sure all storage areas are tidy and all products are stored appropriately * Constantly use safe and hygienic food handling practices * Returns dirty food preparation utensils to the appropriate areas * Assist with all duties as assigned by Kitchen Manager

Required Skills/Abilities: * Excellent verbal and written communication skills. * Basic understanding of or ability to learn sanitation and regulations for workplace safety. * Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures. * Must be able to work quickly and efficiently. * Must be able to work well as part of a team. * Must be able to work well under pressure. * Ability to maintain personal cleanliness.

Education and Experience: * High school or vocational school coursework in kitchen basics, such as food safety, preferred. * Prior related experience preferred.

Physical Requirements: * Prolonged periods of standing and working in a kitchen. * Exposure to extreme heat, steam, and cold present in a kitchen environment. * Must be able to lift up to 15 pounds at times. * Must be able to work late nights and unpredictable hours. * Manual dexterity to cut and chop foods and perform other related tasks.