Position performs as an entry level culinarian, the role may assume prep, grill - lunch or breakfast, deli or entrée line responsibilities within the kitchen. Contribute to operational success by following all standards for sanitation and preparation to ensure that food product is of the highest quality in taste and appearance, while satisfy guest expectations.                                                                                                                                                    

Responsibilities

Reports to Senior Chef or designated kitchen lead including but not limited to;  Sous Chef, catering lead or member of management team. Assists with the preparation of food service for Cafe and catering, could include preparing breakfast or lunch short order grill items, and/or preparing items for full service deli. Maintains consistent, efficient service during peak hours.                                                                                                                                                                                                                                                                                                   Cooks and prepares food following approved recipes and production standards.  Comfortable handling basic kitchen tools, such as knives and slicing machines. Knows basic kitchen terms and is familiar with standard kitchen equipment.                                                                                                                                                        

Maintain cleanliness of the work area. Demonstrate a practical understanding of kitchen sanitation and cleanliness. Ensures all product is cooked and served according to recipe specifications and food safety/sanitation practices                                                                                                                                                              

Possess language skills, with an ability to read and interpret documents such as safety rules and operating/procedure manuals. Additionally, is able to comprehend basic kitchen math, with an ability to add, subtract, and/or divide in all units of measure.                                                                                                                                                                                                                                                                                                  Thoroughly completes all station set-up and breakdown responsibilities.   Performs other related duties as assigned by a Senior Chef, Sous Chef, or supporting management.