Ability to work on your feet for eight hours or more a day
High level of professionalism
Comfortable working with a team in a fast-paced kitchen environment
Excellent verbal communication and organization skills
Must be able to lift at least 40 pounds at a time on a regular basis
Responsibilities
Report directly to Executive Chef and Chef de Cuisine
Expo on the line and work alongside the cooks to maintain food quality, cleanliness and kitchen productivity
Check out cooks at the end of the day, ensuring all prep is put away and kitchen is left in a clean state, this includes the classroom, and all equipment is turned off, this includes: ovens, fryer, grill and hoods
Manage line cooks on day to day prep and needs, printing weekly prep sheets and updating as need with menu change
Manage prep cooks and daily assignments, planning alongside the Executive chef and CDC for what is needed each day and week based on market needs, CLK line needs and event/holiday needs
Aiding in the planning of weekly specials and prep
Ordering, when needed, I.e. When executive chef or CDC is on vacation
Will be scheduled to work on three day weekends. (Holidays)
Set up breakfast line for the next day.
Prepare basic components of each dish on our menu using our proven recipes
Knowledge of canning
Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen
Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards
Work with team of cooks to do portion prep work for other shifts when needed
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