Description
Job Description
Job DescriptionDescription:
- Perform opening and closing procedures per checklist.
- Follow proper food safety procedures i.e., labeling and dating prep, cooking, holding, and cooling food to proper temperatures, FIFO products, sanitizing station and tools.
- Set-up and stocking station with necessary prep and ingredients.
- Produce a variety of knife cuts.
- Follow written recipes and procedures.
- Proper portioning of products.
- Monitor food quality and quantity as to avoid waste.
- Work busily in a clean and precise manner.
- Produce menu items for lunch and/or dinner service.
- Preparation and/or execution of banquet function either plated or buffet.
- Plating dishes in accordance with specs laid out by the Executive Chef and/or Sous Chef.
- Become knowledgeable of all menu items including contents, cooking procedures, garnishes, plating techniques, and potential allergens.
- Produce good verbal communication between fellow coworkers and management.
- Maintain standard established by Executive Chef and/or Sous Chef.
- Answer, report, and follow instructions provided by Executive Chef and/or Sous Chef.
Requirements:
- Ability to produce a variety of knife cuts.
- Grill and sauté experience.
- Familiarity of industry standard of cleanliness and sanitation.
- Ability to multitask.
- Time management and organization.
- Food Handler Certification (if applicable).
- Previous experience in high volume a la carte and banquet facility.
