Monday – Friday: 11:00 AM to 10 PM
Saturday – Sunday: 9 AM to 10 PM
Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
The physical requirements listed are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee will be expected to work 40 hours weekly and must be available and onsite during the “core” work hours of 9:00 a.m. to 11:00 p.m., seven (7) days a week, Monday through Sunday.