Job Purpose:Forecast, anticipate and execute culinary functions/contracts booked by client/guest in accordance with the chef team. Supplements hours worked per week with a la carte service in a sanitary environment.

Duties:

• Coordinates food functions by analyzing recipes, prepping a head and organization execution of multiple events possibly at once
• Prepares food by following recipes: using a knife to cut, operate a meat slicer, saute with natural gas, braise, grill, roast, fry or mix cold ingredients and tastes output with Chef Supervisor to verify
• Personal Appearance is acceptable for guest/client and is able to be trained to execute in person stations.
• Controls costs by adhering to recipes; following preparation standards
• Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment
• Keeps equipment operating by following operating instructions; troubleshooting breakdowns; performing preventive and cleaning maintenance; communicating repairs of malfunctioning equipment
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
• Accomplishes organization goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Requirements

Verbal/Written Communication, Maintaining an acceptable Energy Level, Dependability for tasks and mindful of scheduling forecast, Is able to multitask with elevated level of Productivity, Customer Service, Confident, Flexibility towards the business needs, Handles Pressure in a professional manner, Reliable Transportation, Able to Lift 40lbs

Benefits

Health Insurance, 401K, Discounted Meals

Pay Rate 

Dependent on experience, $16 - 18/hr = 40hr/1week 

Biweekly Pay