Job Description
PRINCIPAL DUTIES AND RESPONSIBILITIES:
•Responsible for normal operation of assigned station.
•Follow the recipe accordingly.
•Use proper food handling techniques and follow health & safety standards.
•Notify Room Chef or Sous Chef of problems that arise and how they have been corrected.
•Expedite and coordinate service, produce according to par levels.
•Assist in pantry and preparation area.
•Possess thorough knowledge of sauce stations and recipes.
•Able to work saut, sauce, grill, cold seafood, pastry, and appetizer station.
•Perform other job-related duties as requested.
MINIMUM REQUIREMENTS:
•High school diploma or equivalent.
•One (1) year of experience as a Cook in a fast-paced, high-volume restaurant.
•Work varied shifts, including weekends and holidays.
KNOWLEDGE, SKILLS, AND ABILITIES:
•Working knowledge of weights, measures, and various cooking techniques.
•Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, juicer and beverage machines, Cryovac machines, and small wares.
•Knowledge of health, safety, and sanitation regulations.
•Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts.
WORKING CONDITIONS:
•This role includes frequent standing and bending
•Constant walking, reaching, balancing, and grasping items in a food preparation area
•It also includes lifting carrying and pushing up to 50 lbs.
*This is not intended to include every duty or responsibility of the job nor is it intended to be an all-inclusive list of the skills and abilities required to do this job.