The Role :

This person will assist in various areas of the kitchen doing prep, cooking on the hot line, reading ticket orders, following recipes and plating guidelines consistently, preparing all foods to the Island Company culinary standards and have the ability to maintain composure under stressful circumstances.

Responsibilities :

Run the day to day operation of the assigned station.

Prepare food items per guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards

Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.

Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up;
• note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover / date all perishables;

assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.

Check and complete mise en place and pars and set-up the station.

Complete requisitions, obtain proper signatures and submit to the Purchasing department.

Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.

Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.

Maintain a good working relationship with other employees.

Store items properly at the end of the shift.

Ensure a clean, neat and organized work area.

Handle and report any accident immediately, no matter how minor.

Conduct oneself in a professional manner at all times to reflect the high standards of the Resort outlet.

Follow all guidelines for timely food service to guests.

Maintain food service sanitation certification and use all learned standards within the kitchen.

Maintain knowledge of the kitchen, daily events, safety and service standards.

Qualifications

Skillset Required Qualifications :

High school graduate and an apprenticeship, cooking school or culinary institute education

Minimum 2 years culinary or related work experience. Basic culinary knowledge is expected for this position.

Ability to multi-task in a fast-paced, high-pressured environment.

Possess current health department certifications required to work in a kitchen.

Must have current California Food Handler Card or willingness and ability to obtain one before first day of employment.

Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Position requires walking and standing for most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length.

Must be able to lift up to 50 lbs. on a regular and continuing basis. Must be able to bend, stoop, squat and stretch to fulfill tasks.

Requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing.

This position requires a flexible schedule with shifts that consists of a rotating schedule of weekday and weekend shifts, including day, night, and holiday work hours.

Last updated : 2024-05-06