ESSENTIAL JOB FUNCTIONS:

• Work with front of the house staff to ensure positive guest experience with ensuring food quality

• Must be able to cook and create new, innovative and imaginative recipes

• Must be able to react quickly and resolve problems in the absence of the sous chef.

• Provide support and foster loyalty and

  conduct business in a professional manner at all times

• Regularly inspects all food stations to ensure safety and sanitation

• Must be able to accurately execute recipes in all kitchens

• In absence of the Sous Chef, supervise all employees on the shift to ensure smooth operation in all aspects of the outlet

• Cover vacancies within the line level

EDUCATION AND/OR EXPERIENCE:

• High School diploma or GED required

• Minimum of 5+ years of experience in high volume, quality establishment, or equivalent technical training in the food industry.

• Culinary school experience preferred

QUALIFICATIONS:

The
requirements
listed
are
representative
of
the
knowledge
,
skill
and
/
or
ability
required
to
fulfill
the
obligations
of
this
position
.

• Certified trainer within 90 days of

  positions
  start date.

• Must have knowledge of kitchen sanitation and operation

• Must be familiar with general maintenance of kitchen equipment

• Must be able to cook using industry and property standard techniques, procedures and equipment.

• Must have a solid skill base in all areas of Pantry and Cook operations.

• Must be able to get along with co-workers and work as a team member.

• Must be able to have a sense of urgency and react to changing business demands.

• Must be familiar of all phases and operations of the kitchen

• Must have a solid skill base of all kitchen operations

• Must be able to operate all kitchen equipment

• Must be able to read, write, speak and understand English

• Must present a neat, clean and professional appearance.

• Bilingual abilities preferred

• Valid Food Handler’s Card

• Must be able to work any shift and in any outlet

• Help support efforts to maintain food cost, labor cost and expenses within budget guidelines·

• Meets attendance guidelines and adheres to regulatory, departmental and Company policies

• Assist Sous Chef with administrative duties including but not limited

  to:
  ordering, receiving and maintenance of prep and par level assignments