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Job Description The Sushi Chef de Partie is responsible for running the day-to-day operation of a specific station while having an understanding of the other kitchen stations. The Sushi Chef de Partie will prepare high-quality food that meets the company’s standards, ensuring the station is clean and well-stocked. KEY RESPONSIBILITIES · Maintain operations of your assigned station for that day · Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine · Check and complete mis en place and pars and set up station using proper recipes and fresh product · Read correctly all dupes that come in · Communicate with Sous Chef and Chef de Cuisine regarding menu items, problems, situations or shortages · Accommodate guests’ request making sure that the Sous Chef or Chef de Cuisine are aware of the request to be able to prepare it to our level of standards · Use standard recipes and plate presentations in order to maintain standards of quality in production and presentation · Be aware of items that are running low and communicate it to the team · Maintain a good working relationship with all back of house, front of house staff, management and guests · Store all items properly at the end of shift, labeling and dating all products · Ensure a clean, neat and organized work area · Conduct oneself in a professional manner at all times to reflect the high standards of the company and encourage other colleagues to do the same · Perform other task or projects as assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS · Must have culinary degree and/or equivalent practical working experience in a kitchen, preferably in a Japanese fine dining restaurant · Flexibility to work shifts, weekends, nights, and holidays · Strong teamwork and communication skills · Food Safety certified · Able to be organized, manage time wisely and work with little to no direct supervision · Very high attention to detail · Sensitive to cultural nuances · Able to handle a multitude of tasks in an intense, fast paced environment · Ability to maintain a clean and professional appearance as per company policies · Ability to stand for extended periods of time · Multi-lingual is a plus We use eVerify to confirm U.S. Employment eligibility.

Pastry Chef de Partie is needed at Tribeca's highly regarded fine dining Korean restaurant. All kitchen personnels will report to Chef/Owner Jungsik Yim and will work right by his side.

We are actively searching for a Chef de Partie. A working understanding of sanitation codes and DOH regulations. You will be working directly with the Chef to produce and execute our menu while maintaining the high quality and standards.

Job DescriptionDescription: Job Title: Chef de Partie Reports To: Sous Chef Department: Back of House - Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $28.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Chef de Partie is a hands-on station captain who ensures prep, station readiness, and service execution meet JAG standards every shift. You’ll set the pace, coach cooks, troubleshoot in real time, and partner with culinary leadership on quality control, food safety, and pars - delivering consistency, speed, and teamwork during high-volume service. Key Responsibilities • Lead your station during service, set the pace on the line, and support teammates during busy periods., • Coordinate with expo to manage ticket flow, coursing, and timing while maintaining food quality., • Set up and stock your station; ensure mise en place and pars are ready for service., • Prep, cook, and plate menu items to standardized recipes, portioning, and presentation., • Translate forecasts into prep plans and adjust production as needed for current and next-day service., • Maintain food safety and sanitation standards (FIFO, temps, allergens, clean-as-you-go)., • Assist with receiving, proper storage, inventory rotation, and minimizing waste., • Provide quick tastings and on-the-spot coaching to support quality and team development., • Safely operate kitchen equipment and report maintenance needs., • Demonstrate reliability and professionalism while helping create a respectful, inclusive, and learning-focused kitchen environment.Requirements: What We’re Looking For • Open availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays)., • 2–3+ years professional kitchen experience (upscale casual, casual fine, or fine dining preferred) with strong line proficiency - grill, sauté, fry, garde manger., • Demonstrated ability to lead a station and guide peers during peak service., • Knowledge of HACCP/food safety; Food Handler certification (or ability to obtain)., • Strong organization, urgency, and calm under pressure; clear communicator and teammate., • Knowledge of cooking techniques, kitchen equipment, and food safety standards., • Solid knife skills and ability to follow prep lists and recipes., • Culinary degree is a plus. Working Conditions & Physical Requirements • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the Federal E-Verify Program.

Job Description Job Details Four Twenty Five is Seeking Chef de Parties with fine-dining experience! Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a stunning new dining experience under the Jean-Georges brand. We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to both our guests and our community. OVERVIEW Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four Twenty Five, a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices. Situated at the prestigious address of 425 Park Avenue in an L&L Holding office tower, this restaurant boasts a remarkable design by the esteemed Lord Norman Foster of Foster+Partners, a recipient of the prestigious Pritzker Prize. Four Twenty Five promises an extraordinary dining experience, featuring a main mezzanine dining level showcasing a stunning open kitchen. Enhancing its appeal, the restaurant also boasts a captivating cocktail lounge and bar, complemented by a 24-foot painting created by artist Larry Poons above the bar. POSITION SUMMARY Chef de Parties will be responsible for the high-quality preparation, cooking, and/or production of dishes according to the menu and recipe specifications, following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed. ESSENTIAL JOB RESPONSIBILITIES • Prepare and/or produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner., • Perform work on different kitchen line stations as per business demands., • Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate times., • Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard., • Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation., • Ensure that food quality, quantity, freshness, and presentation meet Jean-Georges standards., • Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards., • Properly store and/or discard leftover food., • Set up, stock stations, and replenish kitchen inventory and supplies as needed., • Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out)., • Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards., • Perform and complete any other duties and responsibilities given as required in a timely and professional manner. KNOWLEDGE, EXPERIENCE AND SKILLS • Culinary degree and/or certificate is highly desirable., • Minimum of two (2) years of restaurant experience; fine dining and high-volume experience required, • Must have excellent knife skills and be proficient in all aspects of cooking., • Demonstrated experience with various cooking methods, ingredients, equipment, and procedures., • Have experience with multiple stations in the kitchen., • Working knowledge and understanding of health, safety, and sanitation standards, • Ability to take direction., • Ability to follow and execute recipes to designated specifications., • Ability to work in a clean, organized, and efficient manner in a high-pressure environment., • Excellent attention to detail, time management, and organizational skills., • Effective communication and interpersonal skills are conducive to a productive teamwork environment., • Ability to work both independently and in a team environment., • Operate ethically to protect the assets and image of the company., • Strong work ethic, team player, and customer-focused approach., • Ability to work a flexible schedule including days, nights, weekends, and holidays., • Must be passionate, entrepreneurial, and dedicated to success. PHYSICAL REQUIREMENTS • Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards., • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards., • Must be able to lift and carry up to 50 lbs., • Ability to stand for prolonged periods of time., • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property., • Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment., • Climbing steps regularly. COMPENSATION The base pay range for this position is $22.00 to $24.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc. Jean-Georges is an Equal Opportunity Employer

Job DescriptionDescription: Job Title: Pastry Chef de Partie Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $28.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling, and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Pastry Chef de Partie is a hands-on leader responsible for overseeing daily pastry operations, ensuring consistent product quality, food safety, and exceptional hospitality. This role leads the pastry station during shifts, supports team training and development, manages inventory and cleanliness standards, and responds effectively to service needs. The Pastry Chef de Partie models José Andrés Group values while fostering a positive, collaborative work environment and delivering desserts that meet the highest operational and guest experience standards. Key Responsibilities • Plan, set up, and lead pastry shifts, ensuring smooth execution of daily service and production., • Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards., • Delegate shift duties, assign tasks, and follow up with team members to ensure timely and accurate completion., • Train, coach, and support new team members on shift while fostering professional growth and teamwork., • React calmly and effectively to callouts, emergencies, and guest needs while maintaining exceptional hospitality., • Ensure all pastry items are prepared and served according to José Andrés Group recipes, quality standards, and health department regulations., • Monitor product quality, food safety, and operational consistency throughout each shift., • Follow inventory control procedures to minimize waste and product loss., • Maintain cleanliness, organization, and sanitation across all pastry and work areas., • Complete end-of-shift and end-of-day documentation and counts; communicate discrepancies promptly to leadership., • Support cross-functional restaurant operations as needed and remain proficient in all areas of the kitchen., • Model professionalism, integrity, punctuality, and a positive work environment for both guests and teammates., • Promote José Andrés Group culture while ensuring compliance with all safety regulations, government laws, and internal standards.Requirements: What We’re Looking For • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Minimum 2–3 years of professional pastry or kitchen experience, with leadership or station responsibility preferred., • Proven ability to run shifts, delegate tasks, and support team performance in a fast-paced environment., • Hands-on experience with pastry production, dessert execution, and maintaining consistent quality standards., • Strong knowledge of food safety, sanitation, and health department regulations., • Experience training and mentoring team members while fostering a positive, collaborative culture., • Comfortable adapting quickly to changing service needs, callouts, and guest requests., • Familiarity with inventory controls, waste reduction, and end-of-shift reporting., • Demonstrated professionalism, reliability, and commitment to hospitality excellence., • Solid pastry skills and ability to follow prep lists and recipes., • Food Handler certification (or ability to obtain)., • Culinary degree is a plus. Working Conditions & Physical Requirements • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment)., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description The Chef de Partie is responsible for running the day-to-day operation of a specific station while having an understanding of the other kitchen stations. The Chef de Partie will prepare high-quality food that meets the company’s standards, ensuring the station is clean and well-stocked. KEY RESPONSIBILITIES Maintain operations of your assigned station for that day Assist in daily prep or any other assigned item by the Sous Chef, Executive Sous Chef, and Chef de Cuisine Check and complete mis en place and pars and set up station using proper recipes and fresh product Read correctly all dupes that come in Communicate with Sous Chef, Executive Sous Chef, and Chef de Cuisine regarding menu items, problems, situations or shortages Accommodate guests’ request making sure that the Sous Chef, Executive Sous Chef, or Chef de Cuisine are aware of the request to be able to prepare it to our level of standards Use standard recipes and plate presentations in order to maintain standards of quality in production and presentation Be aware of items that are running low and communicate it to the team Maintain a good working relationship with all back of house, front of house staff, management and guests Store all items properly at the end of shift, labeling and dating all products Ensure a clean, neat and organized work area Conduct oneself in a professional manner at all times to reflect the high standards of the company and encourage other colleagues to do the same Perform other task or projects as assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS Must have culinary degree and/or equivalent practical working experience in a kitchen, preferably in an Italian fine dining restaurant Flexibility to work shifts, weekends, nights, and holidays Strong teamwork and communication skills Food Safety certified Able to be organized, manage time wisely and work with little to no direct supervision Very high attention to detail Sensitive to cultural nuances Able to handle a multitude of tasks in an intense, fast paced environment Ability to maintain a clean and professional appearance as per company policies Ability to stand for extended periods of time Multi-lingual is a plus We use eVerify to confirm U.S. Employment eligibility.

After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this fall. The Dinex Group does not discriminate on the basis of race, color, creed,

Maintaining cleanliness of any Back of House work areas, including and not limited to refrigeration, cooking equipment, and prep areas. Line Cook, Chef de Partie, or similar role in a high volume, upscale restaurant. Ability to successfully train new Line Cooks on each station.

Efficiently and accurately produce mise en place as requested by the Chef de Partie and Sous Chefs. Chef Thomas Keller's New York destination, Per Se, is seeking enthusiastic individuals with a desire for food, beverage, and hospitality to join our culinary brigade as a Commis Chef. In this rol

We are seeking a motivated, reliable, and hardworking Pastry Production Team Member to join our high-volume catering and production kitchen.This role is ideal for someone who thrives in a fast-paced environment, enjoys producing consistent, high-quality pastries, and takes pride in organization and

Arvine is seeking a dedicated and passionate Chef de Partie to join our kitchen team. Chef Joe Anthony (former Culinary Director at Gabriel Kreuther and The Moore Miami) and Adrien Falcon (former Bouley, Gagnaire, Ducasse and Balthazar Group ) bring decades of Michelin-starred expertise and New York

Strong savory and pastry production skills.Luxury catering and high-volume production.Inventory management and stock rotation.Time management and multitasking.Quality control and presentation.Ability to work under pressure and meet deadlines.

Set a course for adventure with Princess Cruises! As one of the world's leading cruise brands and an employer of choice in the industry, Princess Cruises offers exciting career opportunities aboard a fleet recognized for exceptional guest experiences and innovation at sea. Our teammates represent more than 60 nationalities and bring diverse talents, perspectives, and experiences to life every day. Together, we create memorable moments for guests while building rewarding careers in a supportive, inclusive, and globally connected environment. At Princess Cruises, we are passionate about delivering exceptional service and creating unforgettable experiences. We are looking for individuals who share our commitment to excellence, thrive in a team environment, and take pride in making a positive impact on our guests and fellow teammates. As part of the Princess family, you'll enjoy competitive benefits, professional development opportunities, international career pathways, and the unique opportunity to explore some of the world's most breathtaking destinations.

We have an exciting opportunity for an ambitious Chef de Partie to help us create exceptional food experiences for Inspire on a permanent casual basis, contracted to 0 hours per week. As a Chef de Partie, you will be working in a passionate and hard-working team to create an outstanding culinary exp

Position Summary Jean-Georges is actively seeking Chef de Partie! The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. Keep a clean work area and a positive attitude, helping out whe

A leading recruitment agency is actively seeking a Chef de Partie for TUI Cruises, responsible for preparing various menu items according to provided recipes. Responsibilities include welcoming guests, maintaining cleanliness, and ensuring proper food handling. This position provides a seasonal cont

A leading cruise line seeks a Demi Chef de Partie Pastry to ensure top-notch production in the pastry area according to specified recipes.

Maxime’s, a private members club on the Upper East Side in Manhattan, seeks a Chef de Partie to join our world-class culinary brigade. You’ll work across our French-Mediterranean restaurant and our Lounge/Bar serving American cuisine, delivering exceptional experiences daily.

What We Offer: Comprehensive Benefits Plan — medical, dental, vision & life insurance Generous Paid Time Off — significant vacation days & personal days 401k Retirement Savings Plan with Company Match Pre-Tax Commuter Benefits Work-Life & Wellness Platform Retail, Restaurant & Activities Discoun

During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie correctly and efficiently. Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.

The Chef de Partie is a line position working the hot side or cold side of the kitchen, primarily running the production of and service side of the menu, managing your station and working closely alongside the BOH managment. Passion, dedication and refinement are the requirements, wanting to be part

We are seeking a Chef de Partie to join Forbes Four Star Restaurant Le B. Helmed by Chef/Restaurateur Angie Mar, the kitchen’s focus is modern French cuisine. Demonstrating a passion for details and a willingness to learn.

Positive influence for teams under pressure and provide a welcoming work environment that increases staff morale. Full-time employees are eligible for full benefits; Medical, Dental, and Vision as well as a Retirement fund with a 2% match. While on duty in our Houses and restaurants you will be prov

Chilis - Cooper Avenue - Responsibilities: Properly learn and execute all of our recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously from the kitchen.

Stonebridge Hospitality Management - - Responsibilities: Prepare ingredients and cook according to recipes; Operate cooking station safely and efficiently; Maintain cleanliness and sanitation; Manage guest orders and portions; Ensure proper stock and opening/closing procedures.

In-house expertise! Our training department / Savers University develops and delivers robust training to every team member across our organization from new hires to senior executives. We develop around 90% of our training internally, and partner with a variety of renowned providers to supplement ou

Your attention to detail, customer service skills, and desire to help people make you an ideal fit. State Farm agents are independent contractors who hire their own employees. We anticipate internal growth opportunities for especially driven and sales-minded candidates.

As Agent's Executive Assistant - State Farm Agent Team Member with our agency, your attention to detail, dedication to client relations, and sales-mindedness equip you for this versatile position. Utilize ECRM analytics to derive actionable insights for strategic decision-making. State Farm agents a

Your attention to detail, customer service skills, and desire to help people make you a fit. State Farm agents are independent contractors who hire their own employees. We anticipate internal growth opportunities for especially driven and sales-minded candidates.

State Farm agents are independent contractors who hire their own employees. State Farm agents are independent contractors who hire their own employees. Develop leads, schedule appointments, identify customer needs, and market appropriate products and services.

Develop leads, schedule appointments, identify customer needs, and market appropriate products and services. This position is with a State Farm independent contractor agent, not with State Farm Insurance Companies. State Farm agents are independent contractors who hire their own employees.

You will be applying for a job with an independently owned and operated Office Pride franchised business and not with Faith Franchising Company, Inc. Office Pride is an equal opportunity employer and considers applicants for all positions without regard to race, color, religion, creed, gender, natio

You value your development and want to work for a firm that provides you the autonomy to own your schedule and career through structured programs (ask us about My Time Off, My Development and Dress for Your Day!). You will work side-by-side with firm leadership to serve clients and build the busines

Depending on position and eligibility, team members may have access to a 401(k) with employer match, an Employee Assistance Program, medical, dental, and vision coverage, telemedicine services, flexible spending accounts, commuter benefits, tuition assistance, adoption assistance, and various volunt

Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characte

Your attention to detail, customer service skills, and desire to help people make you an ideal fit. We look forward to connecting with you if you are the ideal customer-focused and empathetic team member we are searching for. We anticipate internal growth opportunities for especially driven and sale

Pastry Chef with experience in frozen dessert production to assist our team in producing the finest ice cream in the USA for the the experts in this area, in a friendly work envirionment. Experience of at least 3 years needed.

The wage range for this role takes into account the wide range of factors that are considered in making compensation decisions including but not limited to skill set; experience and training; licensure, certifications, and ordination; and other organizational needs. W83, home to Redeemer West Side P

Dave & Busters - - Responsibilities: Prepare and cook menu items according to recipes and specifications; Maintain cleanliness and sanitation of kitchen areas; Operate kitchen equipment safely and efficiently; Follow prep sheets to control waste and ensure freshest product; Assist other team member

Depending on position and eligibility, team members may have access to a 401(k) with employer match, an Employee Assistance Program, medical, dental, and vision coverage, telemedicine services, flexible spending accounts, commuter benefits, tuition assistance, adoption assistance, and various volunt

Described by Manhattan Borough President Mark Levine as "one of the most important parks equity projects for the City in decades", the new Davis Center is the capstone project of the Central Park Conservancy's 40-year effort to restore Central Park and will serve as the hub for recreational and comm

Compass Group - 25 Lafayette Street - Responsibilities: Prepares high-quality food items according to standardized recipes; Ensures proper portioning and serving temperatures; Maintains cleanliness and proper storage of food and equipment; Assists in ordering and receiving of food and supplies; Foll

Invest in your professional development individually and through participation in firm wide learning and development programs. You value your development and want to work for a firm that provides you the autonomy to own your schedule and career through structured programs (ask us about My Time Off,

This position is with a State Farm independent contractor agent, not with State Farm Insurance Companies. State Farm agents are independent contractors who hire their own employees. State Farm agents are independent contractors who hire their own employees.

Compass Group - 945 Madison Avenue - Responsibilities: Prepare high-quality food items according to recipes; Maintain knowledge of ingredients and presentation; Operate and maintain kitchen equipment; Assist in food and supplies ordering/receiving; Ensure proper temperatures and portion control.