REPORTS TO: Executive Chef, Chef d’Cuisine.
PRIMARY RESPONSIBILITIES: Prepare food for a la carte and banquet service in accordance with Club’s standard recipes and methods, under direction of the Executive Chef, Chef d’Cuisine or Banquet Chef.
Essential Job Functions:
-
Prepare food for a la carte or banquet service accurately and in a timely and sanitary fashion.
-
Ensure workstation is adequately prepared for service in accordance with par levels established by Executive Chef, as applicable.
-
Always maintain a clean and sanitary workstation.
-
Accommodate special needs/requests of members or guests whenever possible.
-
Properly store and rotate products from food deliveries.
-
Perform action station work (i.e. Omelet, Carving, etc.) as directed by Executive Chef, Chef d’Cuisine or Banquet Chef.
-
Maintain kitchen equipment in clean, sanitary and good working order. Report problems to immediate supervisor. Take appropriate corrective action, as necessary.
-
Report on time and prepared for your shift.
-
Work your schedule as posted. Do not punch in or out early or late without permission from your immediate supervisor.
-
Maintain a flexible schedule to respond to fluctuating business levels.
-
Maintain a professional and positive working relationship with front of house staff and co-workers.
