Cook/Kitchen Hand

Key Responsibilities

• Food Preparation: Wash, peel, chop, and slice vegetables and fruits. Weigh, measure, and assemble ingredients for recipes.
• Basic Cooking: Heat, toast, fry, or assemble simple menu items, sides, and salads under chef supervision.
• Kitchen Cleanliness: Operate commercial dishwashers, wash pots by hand, and sanitize counters, equipment, and floors.
• Stock & Storage: Receive deliveries, check inventory, and store food safely using proper rotation methods.
• Safety & Hygiene: Comply with local food safety rules and maintain a clean workspace. [1, 2, 3, 4, 5, 6, 7, 8, 9]

Requirements and Skills

• Experience: Often an entry-level role, though prior hospitality or commercial kitchen experience is a plus.
• Physical Stamina: Ability to stand for long shifts and lift heavy food crates or stock.
• Teamwork: Good communication skills and willingness to follow instructions from head chefs.
• Certifications: Food handler certificates or basic hospitality training are helpful but not always required.

Pay: $54,587.71 – $84,322.72 per year

Benefits:

• Employee discount
• Free drinks

Work Location: In person