Role Overview

Following our Chef de Cuisine’s specifications and guidelines, implement your culinary skills in the preparation, cooking and service of food. Maintain a clean environment that adheres to health code specifications. This will be done through the following of all recipes, adhering to all trainings, and working safely and diligently at day-to-day kitchen tasks.

Core Functions

• Food preparation and production on all kitchen tasks.
• Maintenance of all cooking equipment on a regular basis to ensure that they are kept clean, sanitary and in perfect operating order.
• Ensure that food products, presentation and plating are of the highest quality, and are prepared to serve in a timely manner.
• Be cognizant of food cost and waste.
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.

Required Skills & Qualifications

• Ability to stand on feet for 8 hours.

Preferred Skills & Qualifications

• Food service background.
• Understanding of food service health standards.
• Proficient knife skills.

Work Environment & Physical Requirements

• Kitchen and office role.
• Works in temperature-controlled environment.
• Vision for near, mid-range and far as well as hearing for low, medium and high pitch.
• Requires physical ability for standing, sitting, crouching, kneeling, frequent walking, reaching above head and below waist.
• Must have a current and valid driver’s license and must be able to be insured by company fleet insurance.
• Ability to lift 20 – 75 pounds.

Hours and Schedule

• Average 29 hours per week.
• Days and weekends required: Fridays & Saturdays required, occasional Sundays.
• Evening and night availability needed.