Summary from listing
The role prepares ingredients according to recipes and kitchen needs, supports chefs with measuring, mixing, and food preparation, maintains food safety and sanitation standards, operates kitchen equipment, assists with inventory and deliveries, and performs kitchen cleaning. It requires 1–2 years of experience in a food production facility or fast-paced restaurant, food-handler certification, strong cooking and organizational skills, and the ability to stand for long periods and lift up to 50 pounds. Benefits include medical, dental, vision, telemedicine, discounted meals, growth opportunities, and a 401(k) plan with company match.
