Take direction from the chef de cuisine and sous chef to understand and execute all menu items according to recipes. Proficient at knowing and upholding company standards and perpetuates a positive work environment.
REPORTS TO:
Sous Chef and Chef de Cuisine
ESSENTIAL JOB FUNCTIONS:
- Set up designated station with all necessary components for service.
- Prepare food for service to specification from proprietary recipes (e.g. chopping veg. butchering meat, making sauces, garnishes etc.
- Cook in coordination with other cooks to ensure proper timing on tickets.
- Put away orders when necessary.
- Maintain regular attendance in compliance with company Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming.
- Be mindful of food costs with eliminating waste and making the orders correctly
- Break down station at end of shift. Change all pans and reset for the next days’ service.
- Create detailed prep list and anything that needs to be pulled for the next day.
- Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.
- Come to work dressed and ready to work following uniform guidelines
- Perform any other job-related duties as assigned.
- Maintain a safe environment for the associates and property of the Oldham Goodwin Group LLC.
- Performs additional responsibilities, although not detailed, as requested Oldham Goodwin Group.
Required Skills and Abilities Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.
- Culinary Degree or Combined Experience
- Commitment to quality customer service, and food and beverage knowledge.
- Math and accounting skills.
- Understanding and proper use of major back-of-house equipment including, stoves, ovens, refrigeration, slicer, knives, and dish machine.