Role Responsibilities:
- Communicates with fellow team members, line cooks and expeditors concerning menu item availability and preparedness.
- Responsible for fast and sanitary preparation of all menu items following established recipes and standards.
- Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.
- Cross-train those within your department while encouraging, reinforcing and supporting your team members.
- Controls food production to include proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers.
- Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
- Oversees proper care, storage, use and cleaning of all tools and equipment.
- Able to provide relief assist Sous Chefs while providing assistance in all kitchen areas and other duties as assigned.
- Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.
- Completes station checklist and par sheets one hour prior to completion of shift.
- Prepares for rush period of work without getting behind and control's waste at end of service.
- Assist Cook III and Sous Chef with operation of Kitchen, properly execute all duties and assignments.
Knowledge, Skills, & Abilities - Must be able to work independently.
- Must be able to sit, stand or walk for long periods of time (4 hours).
- Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
- Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
- Respond to visual and aural cues.
- Must be able to tolerate areas containing dust, loud noises and bright lights.
- Must be able to work varied shifts, weekends and holidays as needed.
- Must be able to read, write, speak, and understand English
Education & Experience Requirements - High School Diploma or equivalent required.
- Minimum 3 years previous experience in culinary cooking/preparation.
- Must have excellent leadership and customer service/communication skills.
- Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
- Must be able to work any day of the week and any shift, including holidays and weekends.
- Must present a well-groomed appearance.
- Must be 21 years of age.
License Requirements Equal Opportunity Employer
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