Duties:
- Set up and stock stations with all necessary supplies
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items on cooperation with the rest of the kitchen staff
- Answer, report and follow Executive or Sous Chef's instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure foods comes out simultaneously, in high quality and a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and guests
- Cooking experience
- Understanding of various cooking methods, ingredients, equipment, and procedures
To apply please email your resume to info@sproatlakelanding.com or fax 250-723-2006.