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spoilage.\nTravel, as necessary, to different properties/venues\nAssist coworkers with completion of assignments when needed\nPerform any general cleaning tasks, keeping work area clean and organized\n Attend and participate in all scheduled meetings and training sessions.\n Perform all reasonable requests by the management team.\nRequired Qualifications, Skills and Abilities\nCulinary School degree preferred\nMust have basic knowledge of the fundamentals of cooking\nMust have basic knowledge of accepted standards of sanitation.\nMust have knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.\nBasic mathematical skills necessary to understand recipes, measurements and portion sizes.\nAbility to read and write the English language to read recipes and communicate with other team members.\nAbility to communicate effectively with Team Members, management, clients and vendors if necessary. \nAbility to obtain Food Service Sanitation certificates.\nAble to work flexible schedule to accommodate business levels. \nPhysical Requirements:\nAbility to safely and successfully perform the essential job functions, including meeting productivity standards. \nAbility to maintain regular, punctual attendance\nMust be able to lift, carry, push and pull up to 50 lbs \nMust be able to talk, listen and speak clearly\nAbility to stand, bend, stoop on a consistent basis\nSufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.\nOther Responsibilities:\nAlways practice our Fundamentals\nMaintain professional appearance and behavior when in contact with guests and team members.\nArrive to work in a perfect uniform and excellent hygiene\nKnow and follow all Pier Sixty emergency, safety and health procedures.\nFollow Policies and Procedures in training manuals and Team Member handbook\nFollow proper time keeping policies and procedures\nFollow the sign in and out procedure 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