Meat Cook | Rotisseur


  • 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.


  • 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