Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
401(k)
Health Insurance
Job Description
The hiring establishment is a reputable culinary operation that values high standards in food preparation and presentation. This organization is dedicated to maintaining an exceptional dining experience through consistent quality and operational excellence. It operates within a structured environment where collaboration between kitchen and front-of-house staff is emphasized, ensuring timely service and satisfaction. The company prioritizes safety, cleanliness, and adherence to food handling standards, fostering a safe and productive workplace for its employees.
The role offered is that of a culinary professional responsible for executing precise inventory counts monthly and understanding cost of goods sold, aiding in financial efficiency.... Show More
The role offered is that of a culinary professional responsible for executing precise inventory counts monthly and understanding cost of goods sold, aiding in financial efficiency.... Show More
Job Requirements
- High school diploma or equivalent
- culinary degree from accredited school or two years of experience in the culinary field
- good knowledge of various cuisines with basic food and cooking methods
- ability to solve practical problems and deal with variables in non-standardized situations
- ability to interpret a variety of instructions in written, oral, diagram, or schedule form
- ability to walk, sit, stand for long periods
- ability to bend, stoop, kneel, crouch
- ability to lift up to 25 lbs regularly and up to 50 lbs occasionally
- ability to work flexible schedules including days, nights, weekends, and holidays
- must arrive punctual with full uniform including safety shoes and tools
- must adhere to safe work practices and food handling standards
- must pass pre-employment substance abuse test and E-Verify check
Job Qualifications
- High school diploma or equivalent
- culinary degree from an accredited school or two years of culinary experience
- good knowledge of various cuisines and basic cooking methods
- ability to solve practical problems with limited standardization
- ability to interpret written, oral, diagram, or schedule instructions
- strong multi-tasking skills
- ability to maintain composure in stressful situations
- team player
- accuracy and speed in executing tasks
Job Duties
- Complete an accurate inventory count each month and understand cost of goods sold
- attend monthly kitchen staff meetings covering training, progress, safety, and financials
- assist Executive Chef in menu planning with the Food and Beverage Director
- ensure consistency in food taste and presentation by following standards
- prepare meats, seafood, vegetables, and other line items using standard recipes
- use food preparation equipment according to manufacturer instructions
- ensure restaurant staff are familiar with key ingredients, preparation, and taste of menu items
- collaborate with front of house team for expedient ticket times and proper plate presentation
- conduct periodic inventories as needed
- minimize waste and prevent theft by working within controls
- incorporate safe work practices and food handling standards
- arrive on time with a neat and clean uniform and safety shoes
- work a flexible schedule including days, nights, weekends, and holidays
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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