Prepares and cooks menu items at a specific station (grill, sauté, etc.) in a restaurant, managing prep work, cooking to order, plating dishes, and ensuring food quality, timeliness, and sanitation while working with other kitchen staff under a head chef.

Key duties include stocking the station, following recipes, maintaining cleanliness, managing inventory, and adhering to health/safety standards, with a focus on teamwork and high-quality, quick service.