**Main Responsibilities** Preparation: Perform mise en place, cutting, washing, disinfecting, preparing sauces, garnishes, and simple dishes (e.g., pico de gallo, rice). Execution: Cook and present menu items following standardized recipes, controlling cooking times and portion sizes. Support: Assist across various stations, support production and special events, and maintain cleanliness and order in the work area. Basic Management: Monitor inventory levels, implement product rotation (FIFO), and ensure compliance with hygiene regulations (NOM-251). **Skills and Knowledge** Culinary Techniques: Basic knife skills, blanching, sauce reduction, plating. Hygiene: Strict adherence to sanitary standards. Organization: Maintain a clean, organized, and well-stocked station. Attitude: Proactive, disciplined, service-oriented, team player, and eager to learn. **WHAT ARE WE LOOKING FOR?** Experience in a similar role. Proactivity and initiative. Experience working under pressure. SCHEDULES: 10 AM – 7 PM 1:30 PM – 10:30 PM Monday through Sunday, with one weekday day off (Monday–Thursday) Position Type: Full-time Salary: $10,500.00 – $12,500.00 per month Benefits: * Transportation assistance or service * Employee discount * Referral program * Complimentary uniforms Work Location: On-site employment