REPORTS TO: Executive Chef – Morton’s

EDUCATION:   High School Diploma or equivalent preferred.

EXPERIENCE: Culinary/kitchen experience preferred.

SCHEDULE REQUIREMENTS: Able to work flexible schedule including evenings, weekends and holidays.



  1. Complies with all portion sizes and quality standards on the line.
  2. Prepares Prime Rib, Veal and Chicken to Recipe Book standards.
  3. Completes prep work, establish build-to’s (pre-shift).
  4. Wraps meat for presentation, prepares daily carts (pre-shift).
  5. Sets up line for efficient flow (per Executive Chef’s direction).
  6. Properly wraps/stores/dates/rotates perishable items (including menu cart items, etc.)
  7. Broils and plates meats, poultry and fish, along with appropriate garnish/accompaniments.
  8. Maintains proper inventory of line items.
  9. Assures complete orders are put up for servers to deliver at correct temps.
  10. Assures visually the accuracy of plate presentation and cooking specifications.
  11. Tastes items to determine accuracy of preparation.
  12. Assures high-quality food items are assembled and delivered to guests.
  13. Performs all other duties as assigned.
  • Promotes outstanding relations with all guests and peers.
  • Other:
  • Able to lift and carry 50 lbs. frequently.
  • Able to stand and walk for 6-8 hours.
  • This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
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