cook/assistant chef position

Prepare and cook food items using fryers, grills, ovens, and other commercial kitchen equipment; wash, peel, cut, and prepare ingredients; weigh, measure, mix, season, and cook food according to recipes or direction; maintain proper food temperatures by regulating cooking equipment and monitoring doneness; portion, arrange, and garnish food for service; set up, stock, and organize the line station before each shift and maintain cleanliness of equ ipment and work surfaces throughout the shift; rotate and label food to ensure freshness and compliance with food safety standards; assist with receiving and storing supplies; substitute for or assist other kitchen staff during peak periods; and break down and clean line stations and kitchen equipment at the end of each shift. Approximately 10% of the work time is spent performing dishwashing duties, including cleaning dishes and utensils.