Responsible for providing a supportive role to the heart-of-house in the preparation of meals, hot and cold, and the ingredients ensuring quality, consistency, and production of all food items.

Interacts with fellow employees, and supervisors in a polite and courteous and to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO :

• Anticipate and accommodate the needs of all team members.
• Handles all food items by washing, chopping, and cutting according to recipe specifications.
• Maintains cleanliness and sanitation of assigned station, the kitchen, and the entire venue.
• Labels and stores all product following FIFO and company standards.
• Required to check production lists and assignments.
• Follow supervisor’s instructions, communicate with and support co-workers while being a team player.
• Possesses in-depth knowledge of assigned recipes with the ability to produce them to company standard.
• Possesses general knowledge of the venue.
• Complies with Department of Health and company sanitation standards.
• Communicates product needs to the chefs, sous chefs, and the support staff.
• Properly sets-up prep station and performs other opening / closing procedures as directed by management, including : Stocks station with prescribed supplies.

Wipes down and sanitizes station. Performs opening side-work as prescribed. Performs closing side-work as prescribed. Reports all breakage, and damage of equipment or furniture immediately to management.

Attends and participates in daily pre-service meetings (where applicable). Attends and participates in any training sessions or departmental meetings.

Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude.

Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members.

Assist and / or complete additional tasks as assigned

TRAINING REQUIREMENTS :

• Previous culinary experience preferred.
• Experience as a prep and / or line cook in a high-volume culinary operation preferred.

EDUCATION / WORKING KNOWLEDGE :

Previous culinary experience preferred.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and / or physical demands described here are representative of those a team member encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write and verbally communicate
• Must be able to move quickly
• Must be able to push and lift up to 50 lbs.
• Must be able to stand for extended periods of time
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Office, Casino, Nightclub, Bar, Lounge, and / or Restaurant working Environment
• Exposure to hot kitchen elements or cleaning materials
• Office, Casino, Nightclub, Bar, Lounge, and / or Restaurant working environment
• May work extended hours irregular shifts, evening and / or weekend shifts, and holiday work may be required
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment

Last updated : 2024-08-27