Job Description

Must be able to work, oversee, & train all culinary positions.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Must be able to properly identify various foods and understand proper handling, preparation, and storage of these items to guarantee safe unadulterated products to our guests.
• Will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, soups, stocks, and sauces.
• Must be able to prepare items as needed to include, but not limited to broiling sautéing, deep-frying, pan-frying, boiling, steaming, baking, and grilling.
• Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces.
• Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards.
• Will be required to fill out production schedules, openings and closing checklists, requisitions forms, and daily team briefings
• All other duties as assigned.

EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS:

• Employee must have working kitchen knowledge.
• Must understand culinary terms and have strong mechanical skills.
• The use of all kitchen tools to include, but not limited to peelers, assorted knives, ovens, grills, fryolators, mixers, food processors, steam controlled equipment, and slicers'.
• Must have a working knowledge of basic sanitation skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines.
• Employee will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, sous, stocks, and sauces.
• Prepare items as needed to include, but not limited to broiling, sautéing, deep-frying, boiling, steaming, baking, and grilling.
• Employee must have a working knowledge of all kitchen equipment and to alert their manager or Chef on duty of any equipment failures or needed maintenance immediately.
• Employee will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces.
• Employee must be able to work under pressure in a fast paced environment, and complete tasks with a “sense of urgency.”
• Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards.
• A minimum of two-years food service experience required.
• A minimum of three years cooking experience a plus. Must be able to read, write, add, subtract, multiply, and divide.
• A culinary school diploma preferred.
• Must have a strong knowledge of safe proper use and storage of foods for human consumption. Must have a strong ability to perform job functions with minimum supervision, and follow as well as delegate information on daily production schedules and checklists.
• Must be physically able to repeatedly lift, bend, reach, stoop, climb, and carry items for extended amounts of time with reasonable accommodation.
• Must be able to physically lift and move items up to 40 lbs.
• Must be able to stand/walk/ sit for extended periods.
• May be exposed to working in a noisy, smoke/secondary smoke environment.
• Must be at least 18. Must be able to obtain and maintain appropriate licensing.
• Must be able to pass a background investigation.
• Subject to pre-employment drug screening.

EDUCATIONAL REQUIREMENTS:

• High School Diploma or equivalent.