Prepares menu items consistently from recipes and production standards; sets up and stocks stations; checks pars and freezer pulls; labels, dates, rotates, and stores food; controls waste; monitors shortages; maintains food safety; and collaborates with the culinary and service teams during regular and event service.
Professional kitchen experience preferred; knowledge of food preparation, sanitation, temperature control, and station organization; ability to stand for long periods, lift supplies, and work quickly and accurately; and availability for nights, weekends, and holidays.
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