- Responsible for successful day to day execution of assigned station; saut, grill, pantry, prep, grill).
- Inspect all preparation ingredients prior to shift for freshness, quality, and accuracy.
- Inspect cooking equipment on a regular basis to ensure all is functioning and clean, sanitary, and in perfect operating order.
- Ensure that food products, presentation, and plating are of the highest quality, to spec and are prepared to serve in a timely manner.
- 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.
- Monitor and report on stock levels of related food supplies on nightly order lists.
- Occasional member or guest contact via display cooking.
- Looking for a candidate with 2-3 years of experience
- Ability to take direction from Executive Chef and Sous Chef.
- Ability to follow recipes; strong knife skills.
- Ability to communicate clearly with all team members.
- Ability to bend, stand, and stoop for long periods of time, and working long hours in sometimes hot conditions.
- Ability to pick up to 50 lbs.
- Ability to work as a team or solo depending on dinning needs
- Clear communicator
- Team focused
- Ability to work independently when tasked
- Patient
- Maturity & professionalism
- Positive, solution minded approach to challenges / volume
- Willingness to learn and adapt to the restaurant's culinary philosophy
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Description
We are a semi-seasonal, private golf club with typical hours of operation from 11:00am-9:00pm Mondays-Sundays in peak season.
Seeking a candidate that has great communication, accountability and works well within a team. Responsibilities include stocking and setting up kitchen station, cooking dishes for service. Ensuring accuracy and speed in executing production. A strong understanding of food safety and sanitation. Must be able to multitask in a fast past paced environment.
