MAJOR JOB DUTIES:
Duties include, but are not limited, to the following:
•Prepares, seasons, finishes, and garnishes all specialty food in kitchen preparation in accordance with established recipes.
•Assists in the absence of the Sous Chef, in checking for quality and consistency.
•Inspects all refrigeration and dry storage for proper handling and rotation.
•Ensures that stations are clean and that all food items are properly covered and stored at the end of each shift.
•Follows all specialty recipes, specs, and control procedures.
•Maintains a clean and sanitary area at all times in full accordance with health regulations.
•Runs a station or multiple stations.
•Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.
•Ability to respond to inquiries to CoStars or guests.
•Ability to communicate effectively in one-on-one and small group situations.
•Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
•Ability to apply common sense reasoning to variety of situations.
•Full knowledge and understanding of company and department rules, policies and procedures.
•Ability to read, write, and communicate verbally in English.
At Least two years experience in a high volume kitchen.
Solid egg cooking experience in a high volume outlet is required.
Strong organizational skills required.
High School diploma or equivalent. Culinary degree or formal apprenticeship preferred