Overview: This position assists Chefs in all food preparation both in banquets and a la carte service with minimal supervision.
Responsibilities:
- Performs all duties toward the goal of providing excellent guest service in an efficient manner.
- Follows all policies, procedures and service standards.
- Prepares, sets-up, services, cleans up, restocks cook line and appropriate prep areas.
- Works kitchen stations
- Prepares soups, sauces, vegetables and starches.
- Monitors meat temperatures.
- Prepares seafood, poultry and meat entrees; broils steaks and seafood to quality standards.
- Works Chef action stations for breakfast, lunch and dinner meals periods while maintaining a smile and greet guests in a professional manner.
- Plans and leads other associates to complete assigned tasks accurately and on time with minimal supervision.
- Adheres to all sanitation requirements including but not limited to overall cleanliness, product rotation, temperature maintenance and logs, storage procedures and labeling, cooking requirements and handling techniques.
- Develops and maintains positive communication and teamwork with all co-workers and supervisors.
- Conducts themselves in a professional manner with the awareness that all actions and communications are within staffs view.
- Maintains appearance and uniform standards.
- Works quickly, efficiently, and safely with all kitchen equipment.
- Performs other duties as assigned.
Preferred Qualifications:
- 3 years’ work experience in a professional kitchen.
- Associate Culinary Degree or Certificate in Culinary Arts from technical school.
- Comprehending and extending/converting recipes.
- Previous line or batch cooking experience.
- Superior comprehension of food preparation, professional kitchen equipment and knife skills.
- Ability to absorb large amounts of information in a short period of time.
Required Qualifications:
- High School diploma
- Must be at least 18 years of age
- Possess food handlers card or obtain one within 30 days of hire
- Previous line or batch cooking experience.
- Knowledge of basic sanitation and kitchen equipment skills.
- Comprehending and extending/converting recipes.
- Ability to absorb large amounts of information in a short period of time.
- Ability to follow directions.
- Must be able to stand for long periods of time, approximately 8 to 10 hours.
- Ability to work in a hot environment for long periods of time, approximately 8 hours.
- Must be able to walk, lift and carry a minimum of 25 pounds.
- Must be able to bend, stretch, and reach for 8 hour shift.
- Ability to work days, nights, weekends, holidays
