Description:
JOB SUMMARY:
Assist the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards.
A LITTLE ABOUT YOU:
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Present initiative and ingenuity with only general supervision.
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Maintain an optimistic personality to handle a high-pressure environment.
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Exhibit a sense of Maturity and Leadership while functionally multi-tasking with speed and grace.
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You maintain a clean work station and assist with prep and cleaning.
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Possess a working knowledge of the front and back of the house.
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Assist other team members as needed and any reasonable requests from management.
WHAT YOU GET TO DO:
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Read, understand and execute standardized recipes as well as development of new recipes.
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Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste.
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Ensure attractive placement of food items, show pieces etc… on display where required.
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Receive food / event orders and prepare them to specifications.
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Make logical decisions relating to par levels.
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Possess the ability to read banquet BEO.
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Set up daily mis-en-place.
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Send for requisitioned items from storeroom, personally verifying both quantity and quality.
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Supervise the general cleaning and proper handling of food leftovers after meal services.
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Reorganize refrigerators, re-stock items up to par and reorganize section for next meal preparation.
Requirements:
WHAT YOU NEED TO BE SUCCESSFUL:
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High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience 5+ years in the culinary industry.
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Must be able to read and prepare standardized recipes according to Chef’s specifications.
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Possess and exhibit an understanding of proper food handling, equipment and utensils.
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Ability to work cooperatively thereby creating smooth operations in the kitchen.
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Ability to multi-task while maintaining a high level of organization remaining detail oriented.
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Must be able to communicate effectively with fellow associates, supervisors, managers and staff.
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Must be able to sustain a fast pace while staying focused on the finest of details.
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Take pride in being the final ‘inspector’ for our product, approving it before it is presented to the guest.
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Must be able to understand and utilize Shore Lodge’s expeditor system.
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Know the facilities fire and safety standards and operation of kitchen and fire response equipment.
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Able to function with prolonged periods of standing and walking in hot kitchen environment.
