Job Overview
Compensation
Type:
Hourly
Rate:
Range $24.00 - $30.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
competitive hourly wage
Employee meal discounts
Team-oriented work environment
opportunities for professional growth
Job Description
Midtown is a reputable and dynamic hospitality establishment known for delivering an exceptional dining and overall member experience. At its core, Midtown is a destination that integrates a vibrant restaurant environment with various lifestyle amenities such as fitness, racquet sports, and spa services. This unique combination offers team members and guests alike a holistic, engaging, and supportive experience unlike any typical dining or club setting. The restaurant within Midtown prides itself on offering clean, convenient, and delicious food options thoughtfully prepared to meet high culinary standards while also ensuring a safe and sanitary environment for both staff and guests. Midtown... Show More
Job Requirements
- lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
- safely and effectively use all necessary tools, equipment, & cleaning chemicals
- stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
- ability to bear exposure to hot and cold environments
Job Qualifications
- 2-3 years of experience in a sous chef role
- patient and empathetic toward others
- practices high standards of cleanliness
- strong leadership skills
- highly organized
- efficient at multi-tasking
- experience in mass-volume production
Job Duties
- reporting directly to the kitchen manager
- quickly and efficiently preparing food orders with pride
- follow established recipes and presentation standards
- maintain clean and sanitary kitchen areas to promote a safe and enjoyable member experience
- assisting with periodic catering events throughout the club and event spaces
- assist with daily food prep work
- assisting in ordering all products based on par systems and inventory management
- overseeing all ordering and inventory to ensure low food costs
- assisting in the management of BOH staff including recruiting, hiring, scheduling, reviewing and terminating
- managing staff schedules and ensure cuts are being made whenever possible
- overseeing quality control of all food production and execution
- creating new menu items upon guest requests and seasonally
- recording the recipes of these menu items for consistent replication
- continually working through R&D process with the Kitchen Manager to further dishes on the menu
- addressing all kitchen-related problems and incidences in a timely and effective manner
- daily maintenance of BOH systems - continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
Job Location
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