Description

Position summary:

Prepares, cooks and assists in the production of mise en place under the direction of Executive Chef and Sous Chefs.

Position Responsibilities:

• Works well with team and communicate efficiently
• Organizes and prioritizes multiple projects to meet deadlines
• Proactive, creative and flexible when it comes to problem solving
• Practice safe and sanitary food handling and preparation procedures
• Takes direction from Executive Chef and Sous Chefs, ask questions when necessary
• Follows recipes using appropriate measuring techniques
• Makes standard stocks, sauces, soups for daily operations
• Takes responsibility of delegated projects with a sense of urgency
• Performs other kitchen duties as assigned

Qualifications

Qualification Standards:

• Food Handler’s certification is required
• Must be able to operate cooking equipment safely and mindful
• Must be able to read and understand English and communicate with members in a professional manner
• Must be able to use and read a food thermometer
• Reliable and punctual

Education:

• High school diploma or GED
• Culinary school preferred

Experience:

• 1 or more years restaurant experience