Fabricates proteins and other meats respectfully and with care
Marinates meats with close recipe compliance
Pre-mixes seasonings in accordance with recipe
Cooks meats, fish, and other foods, using steamers, revolving or other large ovens, meat roasters and other commercial cooking equipment or kitchen equipment
Carves meat for serving, and serves or oversees the serving of food, ensuring the prompt apportionment of food to tray line
Stores and labels leftovers
Performs all of the above within allocated labor hours as per labor deployment chart
Memorizes the menu, recipes and has a good understanding of the kitchen operations procedure
Cooking Skills - Knife Cuts
Allumette: A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches
Large Dice: A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch
Medium Dice: A basic knife cut measuring ½ inch × ½ inch × ½ inch
Small Dice: A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch
Batonnet: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches
Julienne: A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches
Ability to dice a 30 pound case of yellow onions in 25 minutes or less.
Ability to slice a 20 pound case of squash in 12 minutes or less
General Kitchen Skills
Understand and display proper handling of meat, fish, poultry, vegetables and dairy products in accordance with HACCP (Hazard Analysis Critical Control Point) standards; organize a speed rack in proper order
Set up mise en place for all stations
Take daily inventory of the production walk-ins, produce a production list based on this information and present it to the Chef-on-Duty for verification
Knowledge of large volume cooking equipment such as grills, griddles, stove tops, ovens, soup kettles, tilt skillets and steamers along with new equipment in the future
Operate machineries such as power mixers, slicer, emulsifier, steamer etc. upon completion of training with culinary management: documented with signature sheets.
Requirements
Ability to lift up to 50lbs
Ability to stand for up to 10 hours
A culinary degree or equivalent experience
Professional demeanor and personal appearance
Experience in a fast-paced environment
Candidate has or is willing to obtain a Food Handler's Card
Individual has or is willing to obtain non-slip shoes for the first day of work