Prepare and execute menu items according to established recipes and plating standards.
Maintain a clean and sanitized workstation according to health department codes.
Assist the Executive Chef in prep work and seasonal menu transitions.
Manage ticket flow during high-volume dinner rushes.
Proven experience as a Line Cook or Prep Cook in a professional kitchen.
Culinary degree preferred but not required with relevant experience.
Ability to work in a fast-paced, high-heat environment.
