COMPANY INFOAs 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 coworkersGENERAL RESPONSIBILITIES & DUTIESa- 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.a- Understand and demonstrate proper use and maintenance of all kitchen equipmenta- Perform additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any timea- Prepare a variety of food: meat, seafood, poultry, vegetables and cold food itemsa- Follow DOH standards set by Fig & Olive & state, city & countya- Encompass knowledge of butchering meat and fisha- Cover, date and correctly store all food preparation itemsa- Utilize food preparation tools in accordance with manufacturer instructionsa- Close kitchen correctly and follow the closing protocol made per stationa- Assist all duties assigned by the Chef de Cuisine or Sous Chefs MINIMUM QUALIFICATIONS & REQUIREMENTSa- A minimum of 2-3 years in upscale high volume restauranta- Professional communication skillsa- Ability to take directiona- Ability to work in a team environmenta- Ability to work calmly and effectively under pressurea- Must have problem solving abilities, be self-motivated and organizeda- Commitment to quality service, and food and beverage knowledgea- Must be able to work nights, weekends and some holidaysa- Must be able to speak, read and understand basic cooking directionsa- Understanding and knowledge of safety, sanitation and food handling proceduresa- Must be a team player & possess the ability to handle situations as they arise (ie irate guests)a- Ability to stand for long periods of timea- Ability to occasionally lift 25 lbs or morea- Must have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidaysa- 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.