Job Description

Specific Job Functions:

• Ensure products are rotating on a first-in, first-out philosophy.
• Ensure requisitions are processed properly and placed in designated area.
• Maintain solid knowledge of food products and ability to skillfully apply culinary techniques.
• Identify and safely use kitchen equipment.
• Regularly restock kitchen supplies and food items required for service.
• Properly label and date products to ensure safekeeping and sanitation.
• Apply basic knife skills required for preparation.
• Read and measure recipes.
• Maintain a solid menu knowledge and attention to detail with plate presentation.
• Versatile in preparing cold items including salads, dressings and garnishes.
• Exhibit a basic knowledge, understanding and application of various cooking techniques.
• Plate desserts.
• Assist Cooks and Master Cooks as needed in execution of service.
• Work as a team, assisting guests’ and employees’ needs and inquiries.
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Perform all duties as deemed necessary for the success of the department.

Qualifications:

• Two years’ minimum experience in a similar position required.
• Basic knife skills a must.
• Equipment knowledge to include slicing machine, juicer, small wares equipment.
• Knowledge of health and safety procedures, sanitation practices, weights and measures.
• Must have or be able to obtain a Health Card.