About the Job
Job Description
Purpose: Under the direction of the Executive Chef, candidate is responsible for coordinating individual station and communicating with front and back of house personnel to provide a dining experience that exceeds guest expectations.
Position Functions / Areas of Responsibility
- Reports to work on time in the proper uniform. Obeys all company rules and regulations.
- Obtains assigned station from Chef at the beginning of the shift. Prepares mis en place for his/her station and is ready to assist others if needed. Completes daily duties before and after the shift.
- Meets all guest needs during the course of the meal in order to achieve a positive dining experience for the guest.
- Ensures standards of appearance and sanitation are maintained on a daily basis. Maintains good safety practices of employees throughout the kitchen.
- Participates in on-going employee training.
- Maintains line of communication between Chef, Kitchen, Bar and Dining Room.
Skills and Knowledge
Technical: Must demonstrate competency in reading, writing and arithmetic and have the basic knowledge of culinary terms and knife skills. In addition, must demonstrate the ability to learn recipes, handle all kitchen equipment, and learn basic kitchen techniques. Must have the ability to multi-task, i.e., prep several items at a time while accepting direction from the Chef or Sous Chef.
Working Conditions
Work Schedule:
- Shifts vary; may be early morning or late evening, weekends and holidays, depending on business levels.
Physical:
- Must be able to lift 25 lbs.
- Must be able to stand for long periods of time.
- Must demonstrate ability to bend, kneel, handle, reach, grasp, and perform repetitive motions.
All job opportunities require the ability to comply with our Professional Appearance, Drug and Alcohol, and Employee Conduct Policies.
Posts
0 comments:
Post a Comment