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Line cook and dishwasher (San Diego)

Lead cook – Oversee food handling and preparation throughout a kitchen. Monitor and evaluate staff and coordinate break schedules. Stock and maintain all food stations. Answer guest questions about menu and preparation.

Cook – The cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment.

Dishwasher – Ensuring the availability of clean dishes by washing dishes, pots, pans, and flatware. Preparing kitchen for next shift by cleaning and restocking dining areas and cook station.

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