Job Duties:
The worker must be aware of all safety precautions and procedures to ensure a safe environment for guests and employee partners. They are responsible for preparing all food items according to standard recipes or guest check specifications to maintain product consistency. Additionally, they must visually inspect, select, and use only the freshest and highest-quality ingredients, including fruits, vegetables, meats, and other food items. Proper storage and rotation of all food products are essential to maintain their quality, requiring monitoring of age and condition. The worker must keep all refrigeration, storage, and work areas clean and organized, complying with health department regulations. They are also tasked with preparing daily requisitions for supplies and food items, reading and following recipes accurately using math skills, and ensuring all equipment is clean and in working order. Varied 7-hour shifts from Sunday to Saturday; 10:30 am to 6:00 pm or 3:30 pm to 11:00 pm.
Special Requirements:
Twelve (12) Months of experience required in cooking skills and techniques across all kitchen stations, including Salads, Desserts, Broiler/Grill, Sauce/Saut, Fryer, Vegetables, and Expeditor. Demonstrates advanced knowledge of Meat and Fish preparation, stages of doneness, and presentation, along with the ability to consistently create daily specials. Has a solid understanding of large-volume food preparation, Garde Manger plate and platter presentation, as well as fruits and vegetables carvings. Demonstrates advanced seafood and meat butchering skills and advanced food portioning techniques. Possesses extensive knowledge of American regional cuisine and good familiarity with international cooking techniques, as well as food purchasing and receiving procedures. Maintains a basic understanding of accounting procedures such as inventories, recipe, and menu costing. Shows foundational leadership and problem-solving skills and basic knowledge of kitchen cleaning chemicals. Capable of coaching and assisting Cook 2s and Cook 3s with an intrinsic desire to become a Culinarian in all aspects. Demonstrates advanced recipe knowledge in meats, fish, vegetables, fruits, stocks, and vegetable carvings, with the ability to expedite a la carte menus for up to 250 people per meal period. Also has a good understanding of operating and maintaining mechanical and electrical kitchen equipment, supported by advanced organizational skills. Must be able to stand and walk for long periods of time; and have the ability to obtain ServSafe Food Handler Certification. Must have basic English skills