Key Responsibilities:

• Prepare and cook a variety of dishes, including appetizers, entrees, and desserts, according to recipes and menu specifications
• Follow all food safety and sanitation guidelines to ensure the safety and quality of all food items
• Collaborate with the Executive Chef and other team members to plan and execute menus that meet the dietary needs and preferences of our guests
• Maintain a clean and organized work area, including proper storage and labeling of food items
• Assist with inventory management and ordering of supplies as needed
• Train and mentor junior kitchen staff to maintain high standards of food preparation and presentation
• Adhere to all company policies and procedures, including those related to safety and hygiene
• Communicate effectively with other departments to ensure smooth operations and guest satisfaction

Qualifications:

• High school diploma or equivalent
• Minimum of 2 years of experience as a Line Cook in a high-volume restaurant or hotel setting
• Culinary degree or certification preferred
• Knowledge of food safety and sanitation guidelines
• Ability to work in a fast-paced, dynamic environment
• Strong organizational and time management skills
• Excellent communication and teamwork abilities
• Flexibility to work a variety of shifts, including evenings, weekends, and holidays
• Must be able to pass a pre-employment background check and drug test