• Maintain a respectful and safe work environment at all times • Team Oriented • Maintain “good attendance habits” and abide by the Attendance Policy • Basic knife skills • Basic butchering • Basic knowledge of scratch cooking • Ability to follow recipes • Undertake basic cooking duties such as reducing sauces, parboiling, braising etc • Knowledge of FIFO, CCP, labeling, and stocking ingredients in the walk in • Maintain an up to date Food Certification for the duration of your employment • Accountable for compliance with all local, state, federal laws and regulations including those relating to food safety • Self-starter able to prioritize and organized • Ability to adapt to changing priorities and unexpected situations • Ability to lift a minimum of 50 lbs • Ability to perform essential job functions, while standing, bending, twisting, reaching and climbing for extended periods of time with varying temperatures • Ability to work around slippery and/or uneven floors • Ability to work around or with food allergens • Ability to work with and/or around sharp objects • Follow safety and sanitation procedures with all guidelines from OSHA, Department of Public Health and the HACCP Coordinator • Accept and expect constructive and ongoing feedback from management