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
Prepare dishes to standards, consistently and timely
Organizes and prioritizes multiple projects to meet deadlines
Proactive, creative and flexible when it comes to problem solving
Practice safe and sanitary food handling and preparation procedures
Takes direction from Executive Chef and Sous Chefs, ask questions when necessary
Maintains a clean, organized and hygienic station
Communicate with all other stations and cooks before and during service to ensure others are prepared to execute service, assist and provide team work as needed
Takes full responsibility over assigned station, completes prep needs and executes service
Makes good decisions, delegates tasks to prep cooks when necessary
Learns, understands and executes all stations including but not limited to; sauté, grill, garde manger, sides/ pizza stations
Assist with special menus and events
Perform other kitchen duties as assigned
Qualifications
Qualification Standards:
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 and mindful
Must be able to read and understand English and communicate with members in a professional way
Must be able to use and read a food thermometer
Efficient and precise knife skills
Precision with executing fundamental cooking techniques
Knowledge and understanding of a broader scope of cuisines and cooking techniques