Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $14.00 - $15.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Multiple benefit plans to suit your needs
Paid Time Off
401k
Opportunities for advancement
Positive and respectful work environment where diversity is valued
Generous employee discounts on dining, retail, amusements, and hotels
Community Volunteer Opportunities
Job Description
This position is offered by an established hospitality organization, known for its commitment to delivering exceptional dining experiences to its guests. The hiring establishment operates within the restaurant industry, focusing heavily on quality food preparation, customer service, and maintaining high standards in culinary arts. The company prides itself on creating an environment where team members can grow and advance while contributing to a dynamic kitchen operation. It promotes a positive and respectful workplace culture that values diversity and inclusiveness. Employees benefit from competitive hourly wages, with this specific role offering an hourly salary range between $14.00 - $15.00 per hour,... Show More
Job Requirements
- Minimum age requirement is 18
- 1 year experience in a high-volume kitchen
- able to obtain and maintain a Food handler's card (HLTH card) and any other certification or license, as required by law or policy
- possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities
- available to work varied shifts, including nights, weekends, and holidays
Job Qualifications
- Minimum age requirement is 18
- 1 year experience in a high-volume kitchen
- able to obtain and maintain a Food handler's card (HLTH card) and any other certification or license, as required by law or policy
- possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities
- available to work varied shifts, including nights, weekends, and holidays
Job Duties
- Prepare food according to established specifications and standardized recipes
- inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met
- maintain established inventory levels and order stock
- ensure proper product rotation, storage, and quantity controls
- consistently apply established safety and sanitation procedures
- assist all stations and respective lines as necessary
- ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications
- work closely with stewarding in regards to any operational issue
- establish all par levels for all ingredients/dishes and communicating with sous chef and/or FOH manager
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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