Shift schedule: Tuesday, Wednesday and Thursday 4pm to 10pm/close

What you will be doing

Prep, prepare and plate dishes according to a restaurant’s menu specifications.

Prepare all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.

Visually inspect, selects, and uses only food items of the highest standard in the preparation of all menu items.

Check and control the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.

Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.

Maintain all logs, cooling, heating, and temperature.

Perform any related duties as requested by management.

Assists other Kitchen Personnel when need.

KNOWLEDGE, SKILLS & ABILITIES

Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

Good working knowledge of accepted standards of sanitation.

Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.

Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.

PHYSICAL DEMANDS

Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.

Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc

Ability to perform duties within extreme temperature ranges.

Ability to perform duties in confined spaces.

Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

As part of our recruiting process, please take our applicant assessment: 

http://app.portalgreen.com/EmploymentAssessment/000204?locationCode=000QBV 

EOE