Job Description

Qualifications

ESSENTIAL FUNCTIONS

• Ordering of prep from AM and oversight of inventory levels from management team as menu dictates
• Daily mise en place and execution of cookery/plating for service
• General cleaning and sanitation duties as directed by culinary management
• Oversight of PCDP 2 and PCDP 3 if working on a team section
• Daily analysis of station and product to ensure all standards and quality issues are met

QUALIFICATIONS

Required

• General fundamental skills in all basic techniques and pastry execution. A sense of flavor development and evaluation of prep is necessary for this position
• Associate’s degree in culinary arts
• Minimum of 2-3 years professional experience cooking, preferably at a Michelin level

Desirable

• Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service
• Strong communication skills and practices
• Ability to problem solve and react quickly to any issues which arise during a shift
• Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible

SKILLS

1.Plan, prepare, set-up and provide consistent, timely and organized quality service in all areas of food production in accordance with standards

2. Develop specific goals and plans to prioritize, systematize, and accomplish your work

3. Analyze information and evaluate results to choose the best solution and solve problems

4. Strictly adhere to recipes and standards for product preparation and plating

5. Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment

6. Complete and oversee opening and closing checklists for each shift

PHYSICAL DEMANDS

1. Able to kneel, bend, and stand for extended periods

2. Able to withstand temperatures up to 105° degrees & lift 50 pounds

Additional Information