Our collections of restaurants are focused on technique-driven cooking. This opportunity is for up and coming cooks with solid fundamentals and a passion for great food cooked with quality ingredients.
Focus is on, but not limited to the following:
Has a passion for the craft and everything in the industry!
Must love and support their TEAM!
Must love and take care of guests!
Must say “yes” and “thank you” often!
Must be excited about change and an evolving environment
Prepares and directs preparation of food served using established production procedures and systems
Determines the amount and type of food and supplies required to maintain par using production systems
Ensures availability of supplies and food or substitutions in an adequate time for preparation and service
Able to set steam table, serve and ensure proper serving of food for tray line or dining room
Complies with established sanitation standards, personal hygiene and health standards
Observe proper food preparation and handling techniques
Stores food properly and safely, marking date and time according to regulation
Reports necessary equipment repair and maintenance to supervisor
Correctly prepares all food to be served following standard recipes and special diet orders
Plans food production to coordinate with meal serving hours to ensure excellence in quality, temperature, preparation and appearance
Apportion food for serving
Maintain daily production records
Maintains a neat and clean work area at all times; including cleaning and maintenance of equipment used in food preparation
Complete food temperature checks before service
Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or redesigned depending on individual circumstances
Prepare and serve food for special functions as assigned
Has two to three (2-3) years of relevant previous experience preferred
Must be at least 18 years of age or older
Previous experience in cooking and rolling fresh pastas, charcuterie and Japanese cuisine are also a plus
Must have proper knife cuts, be organized, move quickly, handle pressure well, and be well aware of good sanitation principles
Up to date with all culinary concepts, practices and procedures
Current experience in the hospitality industry in a kitchen
Maintain skills to safely and efficiently operate necessary equipment and machines used in performance of job; including but not limited to oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives
Has a great positive attitude and a passion for great food