Experience - No prior experience required for entry-level positions; training may be provided.
- Previous restaurant, food service, food preparation, or cooking experience is preferred.
- Six months to one year of kitchen or high-volume food service experience is preferred but not required.
Education - High school diploma or equivalent preferred but not required.
- Successful completion of company onboarding, food safety, workplace safety, and operational training is required.
- Food Handler, ServSafe, or other food safety certification may be required based on company policy or local requirements.
Adaptability and Core Competencies - Adapt to changing business volume, guest demand, production needs, and operational priorities.
- Maintain composure, accuracy, and a sense of urgency during busy shifts.
- Demonstrate dependability, punctuality, accountability, and a strong work ethic.
- Communicate effectively with team members and management.
- Follow instructions and accept coaching or feedback professionally.
- Show willingness to learn new recipes, equipment, procedures, and station responsibilities.
Food Safety Requirements - Follow all company food safety and sanitation programs.
- Maintain safe food handling practices in compliance with applicable health department regulations.
- Practice proper cleaning and sanitizing procedures for equipment, tools, and work areas.
- Maintain product quality through proper storage, labeling, dating, and rotation procedures.
- Immediately report illness symptoms, food contamination concerns, equipment issues, or safety hazards to management.
- Use required personal protective equipment and follow chemical safety procedures when applicable.
Physical Requirements - Stand and walk for extended periods, often for the majority of the scheduled shift.
- Frequently bend, stoop, reach, twist, kneel, and perform repetitive motions.
- Lift, carry, push, and pull up to 30 pounds regularly and greater weights with assistance when appropriate.
- Use hands and fingers to operate kitchen equipment, utensils, smallwares, and food preparation tools.
- Work safely around hot equipment, steam, sharp utensils, cleaning chemicals, wet floors, and refrigerated areas.
- Maintain visual awareness of food quality, food temperatures, equipment safety, and workplace conditions.
- Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.
Working Conditions - Work is performed in a fast-paced commercial kitchen environment.
- Exposure may include hot cooking equipment, steam, cold storage areas, refrigeration units, cleaning chemicals, noise, wet floors, sharp objects, and varying temperatures.
- Exposure to food products and allergens, including meats, seafood, vegetables, sauces, spices, and other ingredients.
- Work schedules may include mornings, evenings, weekends, holidays, and varying shifts based on business needs.
- Employees may be required to work overtime as permitted by business needs and applicable law.
Equal Employment Opportunity Statement - Leeann Chin is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, creed, religion, national origin, sex, pregnancy, age, disability, genetic information, marital status, sexual orientation, gender identity, veteran status, or any other protected status under applicable federal, state, or local law.
- Reasonable accommodations may be provided to qualified individuals with disabilities to perform essential job functions.
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