Prepare ingredients, sauces and bases so the kitchen is ready for service.
What you will do
- Wash, cut, weigh and portion ingredients according to the chef’s plan.
- Label and rotate products and follow cooling and storage procedures.
- Report shortages and keep tools and work surfaces sanitized.
What you bring
- Basic knife and measuring skills, organization and attention to hygiene.
Schedule and start date will be discussed during the interview.
Practical assessments and training are paid. Reasonable accommodations are available during hiring.
Tips are separate from base pay. Eligibility depends on actual duties and the applicable policy; amounts are not guaranteed.
