Responsibilities
- Prepares all vegetables, starches and proteins
- Marinates meats with close recipe compliance
- Pre-mixes seasonings in accordance with recipe
- Cooks all menu items while maintaining quality and temperature logs
- Cleans dishes, mops floors and wipes surfaces as per kitchen closing checklist
- 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
- Maintains professional grooming and appearance and act as a role model according to established grooming and appearance policy