Job Summary
General Accountabilities
Job Qualifications
Skills
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Plan, prep, set up and provide quality service in all areas of restaurant production to include, but
not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items
designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and
or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact
specification maintain and organize their station and equipment in a neat and orderly fashion to
meet the Chef's expectation. Maintain and contribute to a positive work environment
Good knife skills
Can season food properly
Can properly follow all processes that are in place
Can communicate with all internal customers efficiently. {Stewarding, service staff}
Can fill out all requisitions properly
Can follow all rules and regulations in employee hand book properly
Properly rotate product in walk in cooler.
Clean and maintain equipment properly
Maintain and strictly abide by state sanitation/health regulations and hotel requirements
Can organize and set up workstation fast and efficiently.
Rotate, label and date all food on station
Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.
Ability to work any station in the kitchen.
Follow cleaning schedule.
Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and
portion sizes.
Ability to read, write and understand the English language in order to complete requisitions, read recipes
and communicate with other employees.
Abilities
Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not
involve solving the problem, only recognizing there is a problem.
Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while
holding your arm and hand in one position.
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to
a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your
two hands to grasp, manipulate, or assemble objects.
Speech Clarity - The ability to speak clearly so others can understand you.
Ability to perform job functions with attention to detail, speed and accuracy.
Ability to prioritize, organize, delegate work and follow through with assigned tasks
Ability to be a clear thinker, remain calm and resolve problems using good judgment.
Ability to work well under pressure of meeting production schedules and timelines of food displays.
Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to work well with others in a team environment.
Ability to contribute to the growth and success of the team.
Ability to butcher meat.
Ability and work pertaining station as outlined in the CBA under classification for Group II.
Ability to maintain a clean, neat and organized work environment
Ability to follow recipes, to increase or decrease recipe as needed.
Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.
Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.
Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.
Qualifications:
ESSENTIAL:
High school diploma or equivalent vocational training certificate
6 months experience in culinary field
Ability to communicate in English with guest, co-workers and management to their understanding.
Previous baking and pastry experience preferred
Ability to compute basic mathematical calculations.
Ability to work overnight shift
DESIRABLE:
Culinary college degree
Food handling certificate
Sanitation certificate
Ability to communicate in multiple languages
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