General Summary of Duties:
Responsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas
Examples of Duties (include but are not limited to the following):
- Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for sue all necessary equipment
- Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range, and refrigerator equipment.
- Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
- Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
- Maintain the specific kitchen area clean and hygienic
- Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef
- Pick up products from stores in accordance with HACCP guidelines and Company policies
- Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie
- Perform additional duties and projects as assigned
Position Requirements:
- A minimum of 1 year of culinary experience in a professional kitchen, fine dining exp.
- High level of integrity and dependability with a strong sense of urgency and results driven
- Maintain positive working relations with employees, management, and guests.
- Ability to work without close supervision and under pressure in a fast-paced environment
- Professional demeanor appropriate for a luxury environment
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of all kitchen equipment operations and high level of attention to detail
- Cook menu items in cooperation with the rest of the kitchen staff
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
Education:
- High School education or equivalent
- Culinary training or accredited apprenticeship program preferred