Address
Form of work
SalaryJob Summary
Work in cold kitchen and prepare products according to club recipes and standards.
Job Tasks
Slices and pre-portions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.
Prepares appetizers, hors d’oeuvres, centerpieces and relishes in an attractive manner.
Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club recipes and standards.
Requisitions food supplies necessary to produce the items on the menu.
Adheres to state and local health and safety regulations.
Maintains the highest sanitary standards.
Notifies Sous Chef in advance of expected shortages.
Maintains security and safety in work area.
Maintains neat professional appearance and observes personal cleanliness rules at all times.
Ensures that work area and equipment are clean and sanitary.
Covers, dates and neatly stores re-usable leftover products.
Assists with other duties as instructed by the Executive or Sous Chef.
Physical Requirements:
For a minimum 40 hour work week:
14 hours of standing
13 hours of walking
12 hours of repetitive movement - bending, squatting, stooping, scrubbing, pushing, pulling, stirring, reaching, lifting and twisting.
