Description

Position summary:

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

Position Responsibilities:

• Works well with team and communicates efficiently
• Prepare dishes to standards consistently and timely
• 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, Sous Chefs and Pastry Lead Cook, ask questions when necessary
• Maintains a clean, organized and hygienic station
• Takes full responsibility over assigned station, completes prep needs and executes service
• Follows recipes using appropriate measuring techniques
• Performs other kitchen duties as assigned

Qualification Standards:

• 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
• 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
• Efficient and precise culinary pastry skills
• Knowledge and appropriate application of fundamental cooking and baking techniques
• Reliable and punctual

Qualifications

Qualification Standards:

• 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
• 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
• Efficient and precise culinary pastry skills
• Knowledge and appropriate application of fundamental cooking and baking techniques
• Reliable and punctual

Education:

• High school diploma or GED
• Culinary school preferred

Experience:

• 2 or more years working on the line
• 1 or more years fine dining club experience preferred