The essential duties include, but are not limited to the following:

• Assist in the kitchen operations, including food preparation, cooking, receiving, ordering and cleanup
• Receiving orders and quality control
• Ensure kitchen cleanliness
• Excellent organizational skills
• Must have open availability during peak business periods
• Ability to maintain knowledge of all menu items, be aware of proper preparations, ingredients, taste, appearance, texture, temperature, garnish & presentation
• Must be able to produce and present food at a high level, on time, for a large and small number of guests
• Stores all food products in compliance with health and safety regulations
• Ensures that all food products meet company recipe specifications for preparation and quality
• Complete opening and closing duties and assigned to set up the date for success
• Collaborate with the Executive Chef on new development
• Other duties as assigned

• Current California Food Handlers card or serve safe certification
• Proven ability to work collaboratively with management, owners, and team members
• Strong attention to detail to maintain the highest food quality standards
• Minimum 2 years cooking experience, preferably in fine-dining or culinary school graduate
• Excellent problem-solving and conflict-management abilities
• Ability to maintain complete knowledge of all menu and special items, their preparation method / time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation