Must be a minimum of 21 years of age. Under the direction of the Sous Chef or other Manager, this position’s primary responsibility is to handle all station functions of fry, pantry, and broiler. Receives food orders from printer. Prepares and garnishes all menu items according to recipe standards and procedures. Places Prepared food items in window for pick up by food servers/runners. Ensure that the kitchen is kept neat and clean. Follow sanitary and proper food handling procedures. Responsible for maintaining the kitchen service and prep areas to SNHD rules and standards and in accordance with Klondike policies/procedures.