Responsibilities:
-Cook menu items with the support of the kitchen manager.
-Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing tacos/burritos with sauces and toppings.
-Ensure the preparation station and the kitchen is set up and stocked.
-Report to the executive chef/kitchen manager and follow instructions.
-Make sure food preparation and storage areas meet health and safety standards.
-Clean prep areas and take care of leftovers.
Stock inventory and supplies.
Requirements:
-Knowledge of restaurant best practices and cooking methods.
-Excellent communication and organizational skills.
-Ability to multi-task and work in a face-paced environment.
-Must be able to work cooperatively and efficiently in a team.