CORE DUTIES AND RESPONSIBILITIES

Responsible for the preparation and presentation of a diverse and innovative menu that combines American classics with global cuisine. This includes stepping into any kitchen role as required to ensure operational efficiency. Master a variety of cooking techniques and cuisine types, demonstrating versatility and proficiency across all kitchen stations. Manage inventory and supplies, ensuring adherence to health and safety protocols. Work collaboratively with the head chef and sous chef in the development of new menu items, bringing creativity and innovation to the table. Maintain kitchen operations during peak service periods, effectively managing time and resources to meet demand.

Requirements:

A minimum of two years of experience