Overview

Responsible for preparation of food to the chef’s specifications; set up stations for menu production and assist in event prep and plating. Will play a key role in contributing to our member and guest dining experience.

Responsibilities

- Set-up and stock stations with all necessary supplies and prep items - Prepare food for service (soups, stocks, sauces, butchering meats, etc.) - Cook and prepare menu items in cooperation with the rest of the kitchen staff - Assist in preparation and execution of event food service - Answer, report and follow Executive and Sous Chef’s instructions and direction - Clean stations and properly store food items - Stock and maintain inventory of all food storage areas - Ensure that food is presented simultaneously, in high quality and in a timely manner - Comply with sanitation regulations and safety standards - Maintain a positive and professional approach with co-workers Competencies: - Strong organizational, interpersonal, and communication skills - Portray a high degree of professionalism at all times - Numeracy skills - Ability to multi-task - Adaptability and appreciation of diversity - Accuracy and attention to detail - Sense of urgency - Demonstrate proactive behavior; especially with issues concerning safety, health, and customer needs - High energy level

Qualifications

Qualifications: - Two (2) years of experience in fine dining restaurant or event kitchen required. Environmental Factors/Physical Demands: - Work is performed in a restaurant environment both indoors and outdoors. - Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance. - Stands, sits, or walks for an extended period of time. - Subject to bending, reaching, kneeling, stooping, and lifting. Position Type and Expected Hours of Work: - This is a part-time position with flexible days and hours including evenings, weekends, and holidays.