This is an opportunity to become part of our world class team as a Sous Chef or Chef de Partie!
This position are responsible for the preparation of high-quality food in a timely, efficient, safe and consistent manner in a fast-paced environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. We also take the time to smile and grow our team environment. We believe our people are the strength of our organization!

QUALIFICATIONS

• High school diploma or GED equivalent.
• Professional diploma or food services management preferred
• Minimum 2 years of cooking experience required with some banquet experience.
• Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
• Highly effective communication and teamwork skills
• Attention to detail in all areas of work
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
• Strong problem identification and problem resolution skills
• Background Check will be required upon hire.
• Gratuities are extra and not included in the posted rate range.

• Responsible for the daily preparation of food items in assigned kitchen stations
• Sets up station according to restaurant guidelines
• Prepares all food items as directed in a safe and timely manner
• Follows recipes, portion controls, and presentation specifications as set by the restaurant
• Restocks all items as needed throughout shift
• Cleans and maintains station in practicing good safety, sanitation, organizational skills
• Has understanding and knowledge to properly use and maintain all equipment in station
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
• Prepare special dishes for customers with food allergies or preferences
• Ensure that the correct quantities are prepared to meet daily needs
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Adhere to all Health and Safety regulations, including use of hazardous materials and fire safety
• Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen Manager