$500 Sign-On Bonus!
Prepares and cooks family style meals for guests and employees
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Acts as a liaison between line cooks, kitchen manager and/or banquet coordinator
- Assigns station rotation and provides guidance in all food production.
- Assists in menu planning taking advantage of foods in season and local availability.
- Assists the Kitchen Manager in coordinating activities to effect operational efficiency and economy.
- Assists the Kitchen Manager in developing food lists and ensures that sufficient items are ordered weekly; Eliminates or adds items to list at the direction of the Kitchen Manager.
- Assists the Kitchen Manager in directing the activities of one or more workers who assist in preparing and serving meals.
- Assists the Kitchen Manager in ordering supplies and keeps records and accounts.
- Assists the Kitchen Manager in training and developing staff on techniques, equipment, recipes, preparation methods and presentation.
- Assists with coordination and training for all line activities
- Consults with Chefs on daily operations, recipes, staff, menu, preparation and presentation of food.
- Consults with the Kitchen Manager on daily operations, recipes, staff, menu, preparation and presentation of food.
- Cooks and ensures Banquet staff properly portions and prepares foodstuff and menu items in quantities according to menu items ordered and number of persons to be served.
- Cooks and ensures line staff properly portions and prepares foodstuff and menu items in quantities according to menu items ordered and number of persons to be served.
- Cooks foodstuffs in quantities according to menu and number of persons to be served.
- Cuts meat according to portion control. May be required to bake bread and pastries.
- Ensures work area organization, cleanliness and sanitation.
- Ensures prep lists are prepared and the work area is stocked.
- Ensures that daily specials are planned, developed and ready to serve on time.
- Ensures time and temperature control of all food
- Estimates and orders foodstuffs and supplies.
- Evaluates cooking staff performance.
- Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.
- Mixes sauces and various seafood such as crab, lobster, and shrimp to prepare cocktails.
- Monitors all aspects of food service in the assigned area to ensure quality, sanitary preparation and presentation.
- Monitors daily assignment shoots and line checklists.
- Observes workers and patrons to ensure compliance with OSHA standards and regulations.
- Orders supplies and keeps records and accounts at the direction of the Kitchen Manager.
- Plans menu taking advantage of foods in season and local availability.
- Prepare food showpieces.
- Prepares sandwiches for pantry service outside of meal hours.
- Responsible for regulatory compliance in assigned areas of responsibility.
- Slices roast such as beef, veal, pork, and lamb for cold plates or sandwiches.
- Works on buffets or special events as required.
SUPERVISORY RESPONSIBILITIES
Acts as immediate supervisor to Cooks, Line Cooks and Prep Cooks.
