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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Exact $24.00
Work Schedule
Standard Hours
Day Shifts
Job Description
SuViche is a vibrant and modern restaurant that specializes in delivering exceptional culinary experiences focusing on fresh, flavorful dishes prepared with high standards of quality and presentation. Known for its guest-first mentality, SuViche strives to provide an unforgettable dining experience whether guests visit the restaurant in person, order take-out, or use delivery services. The establishment takes pride in maintaining strict sanitation, cleanliness, and safety protocols to ensure that every aspect of the dining experience meets the highest expectations. SuViche's kitchen plays a crucial role in the success of the restaurant, with a dedicated team that works collaboratively to meet the... Show More
Job Requirements
- Must have a high school diploma or equivalent
- At least 6 months to 2 years of relevant kitchen experience
- Knowledge of food safety and sanitation standards
- Ability to work flexible hours including evenings, weekends and holidays
- Physical ability to lift up to 50 pounds and stand for long periods
- Strong communication skills
- Ability to work effectively as part of a team
Job Qualifications
- A minimum of 2 years of experience in kitchen preparation and cooking
- At least 6 months experience in a similar capacity
- Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant
- Must be able to communicate clearly with managers, kitchen and dining room personnel
- Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Be able to work in a standing position for long periods of time (up to 10 hours)
Job Duties
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
- Assumes 100% responsibility for quality of products served
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
- Portions food products prior to cooking according to standard portion sizes and recipe specifications
- Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment
- Set up, maintain, restock, clean, and organize work area
- Follows proper plate presentation and garnish set up for all dishes
- Handles, stores and rotates all products properly
- Assists in food prep assignments during off-peak periods as needed
- Closes the kitchen properly and follows the closing checklist for kitchen stations
- Assists others in closing the kitchen
- Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence
- Practice proper and safe food handling, storage, receiving, and rotating stock
- Attends all scheduled employee meetings and brings suggestions for improvement
- Performs other related duties as assigned by the Restaurant Manager
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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