• Food Preparation: Wash, peel, chop, slice, and measure ingredients.
• Cooking Execution: Operate kitchen equipment (grills, ovens, fryers, and stoves) to cook items to order.
• Kitchen Sanitation: Clean and sanitize workstations, tools, and equipment, and store food at safe temperatures.
• Inventory & Stocking: Label, rotate, and monitor stock levels, and alert management of low supplies or equipment issues.
• Teamwork: Communicate with sous chefs, head chefs, and fellow kitchen staff to keep service smooth during peak hours
I do prefer to get paid in cash as well.. weekly.
Principals only. Recruiters, please don't contact this poster.