The position requirements and responsibilities are outlined below. RESPONSIBILITIES: Performs all essential daily line cook duties Assists along side the Sous and Kitchen Ops in recipe development & new menu rollout management Participates in timelines for menu creation Understands the management and upkeep of vendor pricing Assist the Sous and Kitchen Ops with all daily vendor ordering. (making sure the team keeps the kitchen, dish, and storage areas clean and organized up to code standard) delegating when necessary and working alongside Sous and Kitchen Ops Sets excellent customer service and work ethic examples Actively participates as a member of the management team Performs additional responsibilities, although not detailed, as requested by Sous, Kitchen Ops, and GM Regularly checks in with GMs and FOH management to maintain collaborative work environment Assists and participates in accurate count of inventory, delegating when necessary Supports inventory management of all supplies and kitchen equipment. Supports the Sous on any special orders for events, large orders, etc. Must be able to stand or walk a minimum eight-hour shift.
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