Benefits:

401(k)

Competitive salary

Dental insurance

Free food & snacks

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

SUMMARY of POSITION

Maintains the highest level of culinary standards as determined by the Executive Chef and Food and Beverage Manager. Provides an exceptional dining experience for guests. An understanding of stocks, sauces, soups, and advanced knowledge of sauteing, pan frying, grilling, simmering and braising. Must be able to properly prep and cook various meats, poultry, fish, and other seafood.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Must maintain high standards of quality and appearance for all food prepared and served.

Responsible for inventory of all items necessary for station set-ups and accurately.

Required to attend all Kitchen Staff Meetings.

Understands consistency of product and quality assurance.

Understands sequence of service and expedites orders.

Prepares food items as directed by the Executive Chef/Sous Chef

Follows recipes utilizing standard recipes when preparing each product.

Ensures production of prep items. Checks prep list, inventory on hand vs. projection needs to determine what items are needed for the day. Ensures production of prep rotation. Check walk-ins, shelves and new produce received. Ensures that old and new, prepped and unprepared products are clearly marked with dates and are rotated such that old product is issued and used first.

Ensures proper storage of product. Checks daily in the dry storeroom, walk-ins, freezer and other areas to ensure that maximum product shelf life is maintained.

Maintains and operates equipment properly. Complete working knowledge of the safe and efficient use of all kitchen equipment. All equipment and utensils will be broken down, cleaned and re-assembled after each use.

Maintains a clean work area.

Communicates product needs. Alerts Chef when product levels are low, so that new products can be ordered. Also communicates necessary maintenance, repairs, or replacement for all equipment.

Maintains walk-ins and freezer.

Responsible for seeing that all leftovers are properly utilized on a daily basis.

Must keep all food items properly covered, dated and rotated to ensure proper quality control and less waste. May be required to have own tools for work. Properly cares for all company supplied tools.

Uniform requirement: Approved cook’s uniform. Must be clean at all times.

At the end of shift, the station must be clean including reach-ins shelves, pans flipped and products labeled.

Converts recipes, adjusting standardized recipes yields up or down depending on business needs.

Knows and follows Mise En Place.

Working knowledge of flavoring and seasoning.

Experience in large banquet or event dining is preferred.

Performs other duties deemed necessary or requested by Management.