COMPANY INFO As we reopen our doors and position our company for future growth, we are looking for team members who will be excited to join a group of high- energy hospitality pros that truly embrace the Joie de Vivre (joy of living). We foster a work environment of mutual respect while providing an extensive training and development program for all employees. FIG & OLIVE is a company that believes in our team and in return we strive every day to be a company our team can believe in. As a chef- driven concept we have established a foundation of genuine ingredients, deep respect for flavor, and an ambiance that celebrates the love of life and culture synonymous to the French Riviera. We are passionate about the cuisine and lifestyle of the French Riviera, and are looking for a team who shares that passion. These ideals have paved the way for 16 years of success in the restaurant industry. We offer a competitive benefits package which includes: competitive hourly rate, bonus eligibility, health, dental, vision, Life and AD&D, 401(k). PURPOSE Prepare food with precision and consistency, following recipes and keeping standards Set up and maintain a clean and organized work station Following the Chefs and Sous Chefs instructions and assisting coworkers GENERAL RESPONSIBILITIES & DUTIES Assist the prep team with the receiving and storage of all food items and supplies following DOH guidelines and Follow the FIFO principles to ensure the proper inventory will be used first. Understand and demonstrate proper use and maintenance of all kitchen equipment Perform additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time Prepare a variety of food: meat, seafood, poultry, vegetables and cold food items Follow DOH standards set by Fig & Olive & state, city & county Encompass knowledge of butchering meat and fish Cover, date and correctly store all food preparation items Utilize food preparation tools in accordance with manufacturer instructions Close kitchen correctly and follow the closing protocol made per station Assist all duties assigned by the Chef de Cuisine or Sous Chefs MINIMUM QUALIFICATIONS & REQUIREMENTS A minimum of 2-3 years in upscale high volume restaurant Professional communication skills Ability to take direction Ability to work in a team environment Ability to work calmly and effectively under pressure Must have problem solving abilities, be self-motivated and organized Commitment to quality service, and food and beverage knowledge Must be able to work nights, weekends and some holidays Must be able to speak, read and understand basic cooking directions Understanding and knowledge of safety, sanitation and food handling procedures Must be a team player & possess the ability to handle situations as they arise (ie irate guests) Ability to stand for long periods of time Ability to occasionally lift 25 lbs or more Must have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidays Food Handlers Card The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.