Chef's Table Cook- FT

The Chef's Table Cook works under the lead cooks or Sous Chef to prepare menu items, including chopping vegetables, making salads, soups, sauces, and assembling entrees in a high‑volume, fast‑paced environment. The role involves direct guest interaction at the buffet line, ensuring food quality, presentation, and adherence to health and safety standards while supporting kitchen staff and coordinating with dining room personnel.