1.. Performs typical duties of Prep/Line Cook and Dishwasher as required. Duties may include, but are not limited to: • Preparing produce and baked goods • Cleaning and organizing walk-in coolers and food production areas • Reading tickets as producing product as described • Cooking and performing basic to more advanced knife skills • Washing dishes • Removing trash • Maintaining general kitchen cleanliness 2. Performs receiving duties to include coordinating deliveries, inventory, and storage of products for restaurant ensuring Firs in First Out (FIFO) method is followed. 3. Works with Sous Chef and Executive Sous Chef to learn all culinary aspects of Restaurant to include: • Partnering with Chef in upholding menu and recipe standards set by Executive Chef while creating 25% of menu based on local market. • Managing food production and presentation, for both Restaurant and catering/banquet events, while leading culinary staff. • Partner with Chef in selecting and training culinary team to prepare for growth/advancement. • Partner with the Chef in maintaining purchasing and inventory levels of all food, beverage, and non-F&B products to include an understanding of loss prevention procedures. 4. Performs other duties as assigned.

• High school diploma or equivalent preferred
• Currently working towards degree in hospitality, restaurant, culinary, business, or equivalent field preferred
• Previous experience in customer service, sales, and restaurant operations with POS check and cash handling experience helpful
• Previous food service, food preparation and/or bartending experience helpful
• Must have outgoing personality
• Passion for the hospitality business and compassion for people
• Tolerance of all cultures, music and art forms
• Servsafe certification required
• Valid Driver’s License and a satisfactory driving record required
• This position requires a pre-employment drug screening.
• Candidate must be at least 18 years of age to qualify for employment.