Down a line cook, weekend's coming. Need someone who can start Thursday.
Lunch and dinner service, 5 days/week, rotating weekends off. 16 CR/hr + meal. Kitchen is tight but clean. Hood works, walk-in holds temp. The grill has a name, previous cook named it and now everyone uses it so just go with it.
You should be solid on a flat-top and fryer. We also have a third burner that we've never been able to identify the fuel source for. It runs hotter than the other two and that's where the specials happen so you'll want to get comfortable with it.
Menu is standard grill stuff. If you can do a smash burger, a club, and a smothered plate, you're qualified. Seasonal items rotate based on actual seasons, not calendar seasons, so flexibility helps.
Come in between 2-4pm any day this week and ask for Darya. If Darya's not here ask for whoever looks least panicked.