YOUR TRAINING WILL TEACH YOU EVERYTHING YOU NEED TO KNOW TO SUCCEED ON THE JOB. BUT THERE ARE A FEW SKILLS YOU SHOULD HAVE FROM THE GET-GO:

• Positive attitude and passion for making people smile, and truly enjoy their experience
• Value for high quality food and beverage, and appreciation for the technique associated with production
• Sense of adventure and engaging energy
• Ability to communicate effectively with team members, both BOH and FOH, Management, and Community
• Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills

What you’ll be doing:

• Ensuring that all food and products are consistently prepared and served according to the restaurants’ recipes, portioning, cooking, and serving standards
• Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields
• Portioning food products prior to cooking according to standard portion sizes and recipe specifications
• Handling, storing, and rotating all products properly and in accordance with company standards
• Overseeing and delegating food prep assignments as needed
• Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Training kitchen personnel in cleanliness and sanitation practices
• Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas.
• Checking and maintaining proper food holding and refrigeration temperature control points
• R&D support including:
• Recipe development (creating new recipes from scratch or adapting recipes from existing)
• Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions.
• Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes).

Requirements:

• Ensuring that all food and products are consistently prepared and served according to the restaurants’ recipes, portioning, cooking, and serving standards
• Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields
• Portioning food products prior to cooking according to standard portion sizes and recipe specifications
• Handling, storing, and rotating all products properly and in accordance with company standards
• Overseeing and delegating food prep assignments as needed
• Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Training kitchen personnel in cleanliness and sanitation practices
• Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas.
• Checking and maintaining proper food holding and refrigeration temperature control points
• R&D support including:
• Recipe development (creating new recipes from scratch or adapting recipes from existing)
• Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions.
• Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes)