Duties & Responsibilities
Station Management: Take full ownership of your assigned section (prep, setup, service, and breakdown), ensuring all ingredients are prepped, organized, and stocked to standard.
Execution & Consistency: Execute menu items with precision, maintaining consistent portion control, presentation, and exceptional flavor profiles during fast-paced services.
Quality & Food Safety: Uphold rigorous health, safety, and sanitation standards, including proper food storage, labeling, rotation (FIFO), and cleanliness of workstation equipment.
Inventory & Prep Control: Monitor station stock levels, anticipate daily business volumes, and communicate supply needs or prep lists effectively to the head chef or kitchen leadership.
Kitchen
Collaboration:
Work seamlessly alongside front- and back-of-house team members, supporting overall kitchen flow, timing, and multi-station execution when needed.
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