Job Summary: Excellent organizational skills; maintains close communication and works cooperatively with Executive Chef, Sous Chef ; works the line to the standards set by the Executive Chef; promote professional work habits; flexible with scheduling; must be current with current cooking trends.
Duties:
Ø Report to your Executive chef on duty at scheduled shift time
Ø Follow recipes as set by the Executive Chef and Sous Chef
Ø Read and follow prep list
Ø Follows production sheets accurately
Ø Portion food as specified by Executive Chef
Ø Garnish foods as Executive Chef specified
Ø Follow safe food handling guidelines and health department standards
Ø Always clean as you go
Ø Recognize when food is tainted (when in doubt throw it out) check with Supervisor first if possible. Record on Waste Sheet.
Ø FIFO (First In First Out) when setting the line
Ø Make sure all food is seasoned properly
Ø Must be able to work under pressure
Ø Ability to adapt to members’ needs and wants, remember the member is always right even when you think they are wrong
Ø Ability to produce orders in a timely fashion 20 minutes or less
Ø Ability to handle multiple orders at one time
Ø Clean and sanitize line at the end of your shift. Ensure dish area is being kept up.
Ø Continuous Culinary education on a regular bas
Qualifications
Ø High School Diploma
Ø Must have passion for food
Ø Must have basic cooking skills and knowledge
Ø Min. 1 year cooking experience on a line
Personal Qualities
Ø Keen sense of smell and taste
Ø Correct knife handling techniques
Ø Basic math skills
Ø Attention to detail
Ø Artistic and creative
Ø Well-groomed and a good sense of personal hygiene
Ø Respect co-workers, both front house as well as back house
Pay: $18.30-$21.00 per hour
Benefits
- Discounted or free food
- Flexible schedule
- On-site parking
- Store discount