Progressive culinary experience working in a kitchen with an emphasis on line cooking in fine dining and high volume - preferred Must be 18 years of age or older - requiredįlexibility in scheduling, ability to work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested - required Two years minimum line cooking experience in a fine dining and high volume establishment - required Other duties as assigned by your supervisor or Senior Management Follow up and follow through is essentialĬonduct equipment and skills training as and when needed Responsible for ensuring all stations are ready for service with adequate back up of mise en place and next day’s serviceĬonducts daily line checks, creation of daily preparation lists, cleaning, opening and closing lists for the stationĮnsures proper health and sanitation standards are maintained by conducting internal food safety audit weeklyĮnsures all coolers, freezers and walk-ins are maintained at the company’s and health inspector’s food safety standards and HAACP standards, including daily logging of refrigerator and freezer temperaturesįollow and enforce kitchen safety regulations, in particular 100% compliance of the cut glove policy. Knowledge of and interest in current food and catering trends with a focus on organic, farm to table dining, food quality, food safety and sanitation and outstanding food presentationĬomputer literacy skills to include but not limited to all Microsoft Office programs, Microsoft Outlook, Internet navigationĪttention to detail and strong organizational skills Maintain a flexible, cooperative position in a frequently changing work environmentīe a team player and develop effective professional relationships with Departmental staff membersĬulinary Degree or equivalent food industry knowledge and experienceģ + years of relevant food service experience Provides highest quality customer service at all timesĪssists Café Manager with daily production of food for cafesĮxecutes catering production and turn out for corporate and third party events as needed May clean and sanitize work stations and equipment and must follow all procedures
May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies Reads menus, estimates food requirement, checks production and keeps records
Prepares food to required specifications by following recipes and/or directions for preparing, seasoning, cooking, carving
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