**AM Hours: Primarily 6:30am - 3:00pm (works hours depending on business demands, including holidays and weekends (Saturday & Sunday brunch are very popular**).
**PM Hours: Primarily 2:30pm - 11:00pm (works various hours depending on business demands, including holidays and weekends**)
**Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs. This includes days, evenings and holidays. In addition, attendance at all scheduled training sessions and meetings is required.
Opening station depending on breakfast, lunch or dinner shift.
Requisitions and preps menu items according to specs.
Produces orders for customers per tickets
Makes chef/ sous chef and wait staff aware of "86" items.
Complies with state and federal health and safety regulations.
Must have a minimum of 2 years work experience in fine dining environment.
Candidates should have experience working all stations: grill, saute, garmo, middle.
High school graduate or equivalent preferred.
Formal culinary training preferred.
Requires knowledge of food production, storage/handling techniques, and commercial use culinary equipment.
Requires ability to lift 20-50 pounds frequently; up to 100 pounds infrequently
Requires full mobility for entire duration of shift
Varying environmentally controlled temperatures from kitchen area and coolers.