Key Responsibilities
- Food Preparation: Wash, peel, chop, and slice vegetables and fruits. Weigh, measure, and assemble ingredients for recipes.
- Basic Cooking: Heat, toast, fry, or assemble simple menu items, sides, and salads under chef supervision.
- Kitchen Cleanliness: Operate commercial dishwashers, wash pots by hand, and sanitize counters, equipment, and floors.
- Stock & Storage: Receive deliveries, check inventory, and store food safely using proper rotation methods.
- Safety & Hygiene: Comply with local food safety rules and maintain a clean workspace. [1, 2, 3, 4, 5, 6, 7, 8, 9]
Requirements and Skills
- Experience: Often an entry-level role, though prior hospitality or commercial kitchen experience is a plus.
- Physical Stamina: Ability to stand for long shifts and lift heavy food crates or stock.
- Teamwork: Good communication skills and willingness to follow instructions from head chefs.
- Certifications: Food handler certificates or basic hospitality training are helpful but not always required.
Pay: $54,587.71 – $84,322.72 per year
Benefits:
- Employee discount
- Free drinks
Work Location: In person
