This is a combined cook and sanitation role. You will cook menu items during service and own the cleanliness and food-safety condition of the kitchen across your shift. The position is built for an operator who can move between the cook line and the wash station without losing pace.

This is not a fine-dining kitchen. It is a fast, retail-volume hot kitchen. Speed, consistency, and a clean station are the job.

What you will do — cooking (primary)

• Prepare and cook menu items to recipe and portion standards
• Hit service and delivery timing without compromising recipe or batch size
• Monitor and log cooking times and holding temperatures for every batch
• Pull any hot case item below 60°C and discard if it cannot be brought back to safe holding fast (no repackaging into cold or finger food as a workaround)
• Receive and store food supplies, rotate stock first-in first-out
• Flag short-dated or damaged product to the mana...