Job Summary:
Assists with evaluating the daily kitchen workload, suggesting daily job assignments, and overseeing the work of cooks and other kitchen personnel in the absence of the unit Sous Chef and/or manager. Evaluates finished products to ensure quality and assists in addressing sub-quality production and presentation, analyzing problems and implementing solutions in collaboration with the culinary leadership team in the unit. Works across all areas as needed, focusing on production and presentation. Assists in researching, developing, testing, and adjusting recipes for all production areas. Executes overall kitchen sanitation and food safety practices and assists in keeping kitchen staff on task and in assigning side work and equipment maintenance duties to kitchen personnel as needed. Assists, coordinates, and expedites food preparation from the kitchen and action stations, ensuring safe food handling and on-time production according to established department procedures. Assists in planning and executing production and presentation for assigned meals, including designing and executing buffet presentation. Collaborates with Sous Chef and management to fulfill the culinary goals of the unit by facilitating the implementation of management initiatives in the kitchen and exceeding customer expectations. Prepares specialty meals as needed in a timely manner, meeting the deadlines for that particular meal. Performs line checks, and fill out all standard forms, service records, and check lists properly. Must demonstrate ability to work under periods of fast pace and high pressure.
Basic Qualifications:
- 5-7 years' experience planning and preparing hot and cold foods for service and coordinating the work of a culinary crew in a restaurant, hotel or institutional operation
- Expertise or high level of interest in various cuisines and cooking methods, quantity food preparation and batch cookery, and general culinary techniques and skills. Demonstrated mastery of all cooking methods
- Practical experience leading a kitchen crew in a logical, efficient and fair manner, coaching and training culinary skills and techniques, designing plate and buffet presentations and assisting developing recipes and menus
- Comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines
- Must read, speak and understand English and have a working knowledge of basic food service math.
- The candidate must be ServSafe certified.
Job Type: Full-time
Pay: $29.46 per hour
Work Location: In person
