- Rotate, label, and date all food items.
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Stocks working area with necessary items.
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Show ability to use weights and measures for designated ingredients.
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Must be able to read, understand and execute recipes.
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Responsible for consistently maintaining par levels of product in a display location within the kitchen.
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Must be able to produce quality consistent food within established time standards for service.
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Must know how too properly to sauté, grille, Fry, broil and bake foods.
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Stocks & properly rotates all refrigerators, freezers, and prep areas.
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Must have a working knowledge of all kitchen equipment, utensils and their appropriate uses.
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Must have a working knowledge of food safety regulations and procedures.
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Reports any malfunction of equipment to Supervisor.
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Reports any shortage of food or food related items to Supervisor.
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Must be able to adhere to established time standards on all hot & cold items
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Inventories all items at end of shift, restock, prep for next day’s service.
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Communicates proper product needs daily on approved forms to the Executive Chef.
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Fills in appropriate par levels on inventory sheet.
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Keeps work area kitchen area clean and sanitary.
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Must be able to communicate effectively with wait staff & management.
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Listens to, and then responds to the comments, requests and questions from the members and the staff of the club. Communicate with the customers and solicit their input (good or bad).
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Ensure proper cleaning of kitchen and all display equipment.
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Maintains a safe, clean and healthy environment for all the guests and staff, ensuring all safety rules are followed.
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Controls cost by properly adhering to recipes, food handling/storage and portion control standards.
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Attends daily/weekly kitchen meetings as directed by the Executive Chef.
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Performs other duties as assigned by the Executive Chef or Sous Chef or Supervisor
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Responsible for completing opening and closing side work and prep lists.
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Must be available for work holidays and weekends when necessary.
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Must be able to communicate effectively with management and staff
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Responsible for completing month end inventory of all food related products.
MINIMUM EDUCATION:
H.S. Diploma or higher, Culinary school graduate preferred.
EXPERIENCE:
3 – 5 years’ experience in a commercial club kitchen environment.
EQUIPMENT USED:
All equipment typically used in a commercial Kitchen
WORKING ENVIRONMENT:
Able to work with little supervision. Long periods of standing. Work in non-temperature-controlled environments.
