Dishwashers are the backbone of the kitchen operation, ensuring cleanliness and readiness of all prep-, dish-, and bar-ware. Dishwashers must be highly organized, efficient, and have a great attention to detail.
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create exceptional presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
