Reports To : Sous Chef Chef de Cuisine Executive Chef
General Purpose : Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking.
Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Specific Responsibilities :
- Understands menu and techniques required to execute the dishes properly.
- Reports to work on time and ready to work scheduled shift.
- Able to work as part of a team focused on a common goal.
- Possesses and brings in the proper tools to do the job : microplanes knives honing steel tongs spatula saucing and plating spoons (the restaurant provides any other necessary tools).
- Understands the importance of tasting and seasoning the food properly no matter how simple the dish.
- Understands how to work with different forms of heat and cooking methods.
- Receives and applies criticism in a positive manner even from fellow employees.
- Understands and has experience using different kinds of proteins fruits vegetables grains dry goods spices vinegars etc.
- Actively learns through inquiry.
- Keeps a clean and organized work station before during and post service.
- Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day.
- Able to identify product quality and freshness.
Qualifications : Job Requierments :
Job Requierments :
- Able to work flexible hours (nights weekends).
- Responsible dependable punctual.
- Strong communication skills; must be able to speak read and understand English.
- Clean and professional appearance.
- Demonstrates enthusiasm for all things 21c.
- Must pass a background check.
Education / Formal Training :
High school or equivalent education required.
Physical Requirements :
Must be able to stand for long periods of time.
Remote Work : Employment Type :
Employment Type : Fulltime
Fulltime
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