Description

Position Summary

Prepares, cooks, serves creative and innovative dishes under the direction of Executive Chef and Sous Chefs.

Position Responsibilities

• Works well with team and communicates efficiently
• Prepares dishes to standards consistently and timely
• Organizes and prioritizes multiple projects to meet deadlines
• Proactive, creative and flexible when it comes to problem solving
• Practices 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
• Assists cooks with prep work when delegated
• Performs other kitchen duties as assigned

Qualifications

Qualification Standards

Specific Job Knowledge, Skills and Abilities:

• Food Handler’s certification is required
• Must be able to cook orders as specified on the menu and to the members request
• Must be able to operate cooking equipment safely
• 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
• Knowledge of basic cooking techniques, emulsions, stocks, standard knife cuts
• Reliable and punctual

Education

• High school diploma or GED
• Culinary school preferred

Experience

• 2 or more years restaurant experience
• 1 or more years working on the line