Position Summary
Experienced full-service Chef/Cook. Candidate must be able to lead a small team, drive revenue, maximize productivity and motivate a team. Most chefs/cooks attend a two-year culinary program and then work their way up the ranks of a kitchen: line cook, sous chef, and finally executive chef. Experience is very important and generally this will supersede formal education. Must also be able to effectively manage kitchen staff and maintain a clean kitchen.
Duties and Responsibilities:
- Running the Kitchen and ensuring quality service.
- Ensuring sanitation and food safety.
- Kitchen Safety.
- Have a team meeting before service of meal.
- Prep work and maintenance of quality standards.
- Communicating clearly with Director, kitchen and service staff.
- Be able to work in a standing position for long periods of time.
- Prepare and assist in serving meals in accordance with the menu and recipes.
- Provide proper plate-up and portion control.
- Maintain and record proper temperature controls, food storage and food rotation.
- Perform all side work and setup/breakdown duties as assigned.
- Adhere to safety and sanitary practices.
- Stock supplies; Set up workstations with all needed ingredients and cooking equipment.
- Plan and direct kitchen activities.
- Supervise staff to maintain quality and hygiene levels.
- Ensure service runs smoothly.
- Overseeing and assisting with food production tasks
- Ensuring that quality and cost standards are consistently obtained.
- Menu creation.
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).
- Check food while cooking to stir or turn.
- Ensure great presentation by dressing dishes before they are served.
- Check quality of ingredients.
- Monitor stock and let Director know there are shortages.
