Job Description
Job Description
Responsibilities & Requirements:
-Tuesdays-Saturdays, day-time, 30-40 hours/week.
-Production of all activities in the kitchen, including food preparation and execution of dishes.
-Ensure efficient, cost-effective operation and profitability of food production.
-Ensure that food products, presentation, and plating are of the highest quality, and are prepared to the business’ standards.
-Assume the role as Executive Chef in their absence and be able to lead the kitchen.
-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
-Ability to bend, stand, and move for long periods of time, and working long hour days/events.
-Ability to lift 50 pounds.
-Must have experience calculating figures/amounts and performing mathematical functions.
-Must be able to follow instructions and listen to direction: Being a team player is a requirement and our business motto.
-Time management and efficiency skills are extremely important, especially under pressure.
-Ability to take initiative and have confidence in your responsibilities and production of food.
-Ability to think on your feet and be able to adjust to situations quickly and efficiently.
-At minimum, 2+ years commercial kitchen experience- knife skills, cleanliness, organization skills, knowledge of basic cooking techniques.