Position Summary
Prepares, cooks, serves creative and innovative dishes under the direction of Executive Chef and Sous Chefs.
Position Responsibilities
- Works well with team and communicates efficiently
- Prepares dishes to standards consistently and timely
- Organizes and prioritizes multiple projects to meet deadlines
- Proactive, creative and flexible when it comes to problem solving
- Practices safe and sanitary food handling and preparation procedures
- Takes direction from Executive Chef and Sous Chefs; ask questions when necessary
- Follows recipes using appropriate measuring techniques
- Assists cooks with prep work when delegated
- Performs other kitchen duties as assigned
Qualification Standards
Specific Job Knowledge, Skills and Abilities:
- Food Handler’s certification is required
- Must be able to cook orders as specified on the menu and to the members request
- Must be able to operate cooking equipment safely
- Must be able to read and understand English and communicate with members in a professional manner
- Must be able to use and read a food thermometer
- Knowledge of basic cooking techniques, emulsions, stocks, standard knife cuts
- Reliable and punctual
Education
- High school diploma or GED
- Culinary school preferred
Experience
- 2 or more years restaurant experience
- 1 or more years working on the line