Job Description

• Basic kitchen equipment operation: stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc.
• Understanding recipe measurements, requisition amounts and portion sizes. 
• Minimum of 2 years of experience required in fine dining or upscale restaurant.
• Culinary or Apprenticeship program preferred.
• Working knowledge of the fundamentals of food preparation and cooking.
• Working knowledge on accepted standards of sanitation.
• Ability to work at a rapid pace while maintaining attention to detail; ability to multi-task.
• Must have good supervisory skills.
• Must have good communication with cooks and front of house.
• Must be skilled in time management.
• Must have teaching and motivational skills.
• Possesses and exhibits the drive to provide exceptional service.
• Full-time flexible hours are required (able to work days, nights, weekends, holidays).
• Must be able to stand/walk for 8 hours; bend, push, pull; lift 50 lbs.
• Proficient in computer skills including POS systems, Toast, Word and Excel.
• Professional appearance is appropriate for a fine dining establishment.
• Must exhibit an excellent service attitude and be willing to go out of their way to accommodate the guests and exceed their expectations.
• Must be flexible and able to adjust to meet the changing needs of guests.
• Must maintain a level of professionalism and communicate effectively.
• Must show enthusiasm for the job, the restaurant and the hotel.
• Must be considerate, patient and willing to help out fellow employees.
• Must be able to tolerate pressure and work calmly and efficiently during busy times.
• Possess the highest work ethics, personal morals and honesty beyond reproach.