Summary:
Prepare food in accordance with company recipes and standards, while maintaining the cleanliness and organization of the kitchen

Essential Duties and Responsibilities:
• Knows the GAB mission statement and can execute
• Welcomes guests using the 10–4 rule
• Set up and stocking stations with all necessary supplies
• Prepare food for service (chopping vegetables, preparing sauces, etc.)
• Cook menu items in cooperation with the rest of the kitchen staff
• Follow Kitchen Manager’s instructions
• Maintains clean workstations and uses proper food storage standards
• Stock and rotate inventory appropriately using FIFO
• Ensure that food comes out simultaneously, with proper presentation, high quality and in a timely fashion
• Prepares catering items in accordance with the company standard
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements:
• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
• Safe and accurate knife skills
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• Valid Food Handlers Certification