Line cooks.
- Set up stocking station with all necessary supplies
- prepare food for service (e.g. chopping vegetables, butchering meat or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- clean up station and take care of leftover food
- stock inventory appropriately
- insure the food comes out simultaneous in high quality and in a timely fashion
- comply with nutrition and sanitation regulation and safety standards
- maintain a positive and professional approach with co-works and customers
Hours
Tuesday 4pm - 11pm
Thursday 4pm - 11pm
Friday 4pm - 1am
Saturday 3pm - 1am
Sunday 2pm - 10pm
