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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation
Prepare and cook menu items complying with portion size, quality standards, departmental rules, policies, and procedures
Ensures that proper food temperatures are maintained
Maintain cleanliness and organization of the kitchen and workstations
Ensure proper handling and storage of all food items in accordance with health and safety regulations
Work collaboratively with the culinary team to support timely and efficient service
Follow all company and local food safety & sanitation guidelines
Assist with inventory and restocking items as needed
Perform other duties as assigned by management
Requirements:
Previous experience operating a commercial dish machine is preferred
Applicants must be at least 18 years of age
Must be able to read, speak and write in English
High school diploma or equivalent (culinary training) preferred
Minimum of three years working in a fast-paced high-end club, or restaurant
Professional training through culinary education and strong line experience for Ala Carte Service preferred
Ability to work calmly and effectively in a high-pressure environment
Ability to stand for extended periods and lift to 50 lbs
Team player with a positive attitude and attention to detail
Ability to interact with co-workers to assure compliance with company service standards
Ability to multitask in a fast paced, team orientated setting
Must have the ability to work late hours, weekends, and holidays as needed
Must have sufficient mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time