Charter House Grille
You'll be responsible for preparing high-quality meals according to recipes and standards, maintaining a clean and organized kitchen, and ensuring excellent food safety and presentation. This role requires strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment.
Key Responsibilities
Food Preparation & Cooking Prepare and cook menu items according to established recipes, portion sizes, and presentation standards. Ensure consistency and quality in all dishes served. Assist with prepping ingredients (chopping, slicing, measuring, marinating, etc.). Operate kitchen equipment safely and correctly. Adjust recipes based on special dietary needs or allergies when required. Maintain a clean, organized, and sanitary workstation at all times. Follow all food safety, sanitation, and hygiene guidelines (ServSafe standards or equivalent). Assist with inventory management, including receiving, storing, and rotating food supplies. Minimize waste through proper handling and storage of ingredients. Support the chef or kitchen manager with menu changes or special events. Teamwork & Communication Work collaboratively with other cooks, chefs, and kitchen staff to ensure timely service. Communicate effectively with servers and management regarding order timing, special requests, or concerns. Assist in training new kitchen staff as needed. Maintain positive and professional interactions with all team members. Quality Control & Safety Taste and inspect food for flavor, appearance, and temperature before serving. Comply with all safety procedures and report hazards or equipment issues immediately. Participate in daily and weekly deep-cleaning tasks. Qualifications & Requirements
Previous cooking or culinary experience required (restaurant, catering, or institutional). Strong knife skills and knowledge of various cooking techniques. Ability to follow recipes and standard operating procedures. Ability to work in a fast-paced, high-pressure environment. Must be able to stand for long periods and lift up to 30–50 lbs. Familiarity with food safety guidelines and proper handling procedures. Preferred Skills
Culinary school training or certification (optional but beneficial). Experience with fine dining, large-volume cooking, or specialized cuisine. Creativity and ability to contribute to menu development. Strong time-management and multitasking abilities. Hot, fast-paced kitchen environment. Early morning, evening, weekend, and holiday availability may be required. Regular exposure to heat, steam, sharp tools, and kitchen equipment.
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Food Preparation & Cooking Prepare and cook menu items according to established recipes, portion sizes, and presentation standards. Ensure consistency and quality in all dishes served. Assist with prepping ingredients (chopping, slicing, measuring, marinating, etc.). Operate kitchen equipment safely and correctly. Adjust recipes based on special dietary needs or allergies when required. Maintain a clean, organized, and sanitary workstation at all times. Follow all food safety, sanitation, and hygiene guidelines (ServSafe standards or equivalent). Assist with inventory management, including receiving, storing, and rotating food supplies. Minimize waste through proper handling and storage of ingredients. Support the chef or kitchen manager with menu changes or special events. Teamwork & Communication Work collaboratively with other cooks, chefs, and kitchen staff to ensure timely service. Communicate effectively with servers and management regarding order timing, special requests, or concerns. Assist in training new kitchen staff as needed. Maintain positive and professional interactions with all team members. Quality Control & Safety Taste and inspect food for flavor, appearance, and temperature before serving. Comply with all safety procedures and report hazards or equipment issues immediately. Participate in daily and weekly deep-cleaning tasks. Qualifications & Requirements
Previous cooking or culinary experience required (restaurant, catering, or institutional). Strong knife skills and knowledge of various cooking techniques. Ability to follow recipes and standard operating procedures. Ability to work in a fast-paced, high-pressure environment. Must be able to stand for long periods and lift up to 30–50 lbs. Familiarity with food safety guidelines and proper handling procedures. Preferred Skills
Culinary school training or certification (optional but beneficial). Experience with fine dining, large-volume cooking, or specialized cuisine. Creativity and ability to contribute to menu development. Strong time-management and multitasking abilities. Hot, fast-paced kitchen environment. Early morning, evening, weekend, and holiday availability may be required. Regular exposure to heat, steam, sharp tools, and kitchen equipment.
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