QUALIFICATIONS:

At least 2 years of experience in Kitchen field.
A Culinary Degree Certification.
A sincere willingness to provide service to residents, guests, and to peers.
Excellent human relations skills.
Good organizational skills, with the ability to work independently.
Ability to function under pressure, set priorities and adjust to changing conditions.
High work ethic, with a sense of responsibility for the role filled within our team.
Ability to make decisions quickly and efficiently to benefit the team and the guest.
Excellent written and verbal communication skills.
Able to make empowered decisions to benefit our guests.
Ability to grasp, lift and/or carry or otherwise move packages, boxes up to 50lbs.
Ability to stand and sit and continuously perform the essential job functions.
This description is intended to indicate the typical kinds of tasks and levels of work difficulty that are required of positions given this title. It is not intended to limit or in any way modify the right of any supervisor to assign, direct or control the work of employees under his/her supervision

• Inspect equipment before and after use, making sure they are clean and in proper working order.
• Maintain cleanliness of workstation, kitchen area, and walk-in cooler and freezer.
• Be conscious of proper storage of all food products and especially aware of hot and cold meats, seafood and other high protein items.
• Review prep list, check daily pars and maintain pars as necessary. Order stock for their specific list, ensure all food items are dated and up to company’s standards.Liaising with dining room staff about dietary requirements of children and families.
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• Ensuring vegetarian option is available when required.

• Make reasonable allowances for special dietary requests.
• Efficient usage of all kitchen items and equipment.
• Be mindful of food costs.
• Attend and participate in all required meetings.
• Perform other task or projects as assigned by Sous Chef and Chef.
• Knowledge of all the stations
• Collaborates and reports to the chef the partie
• Knowledge of all the basics preparations and recipes
• Leadership
• Responsibility
• Exact management of meat temperatures
• Check his products and preparations in all the stations
• Keep the order in the kitchen
• Control of temperatures and date in all the kitchen products
• Organized the cold chamber and his station
• Work side by side with the chef the Partie
• Check that everything is ready before the opening
• Give ideas for the specials
• Be sure that all the orders, meets produce and dry goods arrived to the kitchen, on time.