COOK I - BACKSTAGE

Posted Date 3 weeks ago(3/10/2020 12:51 PM)
Job ID
2019-9355
Category
Food & Beverage - Culinary

Overview

Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.

Responsibilities

·       Assists the Sous Chef and Cook in quality and portion control of product.

·       Must be flexible and able to work all kitchen areas.

·       Promotes positive customer relations; handles guest complaints.

·       Assist other line employees with daily responsibilities.

·       Prepare production in accordance with established standards set by Restaurant Chef.

·       Sees to the proper labeling, rotation, storage temperature and environment required.

·       Strive to eliminate over-production and over-purchasing.

·       Maintain quality inventory control of your production.

·       Ensure that production and storage areas are maintained in accordance with city and state health department codes.

·       Promotes positive public/employee relations at all times.

·       Maintains a clean, safe, hazard-free work environment within area responsibility.

 

Qualifications

  • Minimum of Two (2) to Three (3) years of experience working in a high volume kitchen

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