Requirements:

- A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.

- At least 3 years experience in a similar capacity.

- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

- Be able to reach, bend, stoop and frequently lift up to 50 pounds.

- Be able to work in a standing position for long periods of time (up to 9 hours).