Typical responsibilities: Prepare and execute a variety of menu items, including appetizers, entrees, and sides, following established recipes and guidelines. Cook and grill food items according to specified cooking methods, temperatures, and portion sizes, ensuring optimal taste, texture, and presentation. Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients (following safe thawing and cooling protocols), cooking foods to food-safe temperatures, and maintaining a clean and organized work area. Set up and stock stations with all necessary supplies and ingredients before the start of each shift, ensuring a smooth and efficient service. Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders. Ensure that all dishes leaving the kitchen meet the restaurant's quality standards in terms of taste, appearance, and portion size. Work closely with the kitchen team, including chefs and other line cooks, to coordinate orders, communicate special requests or dietary restrictions, and maintain a harmonious and efficient working environment. Assist in monitoring and controlling inventory levels, notifying the kitchen manager or supervisor of any shortages or discrepancies. Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and kitchen organization, to uphold cleanliness standards and ensure a safe working environment.