2 years experience as a Cook at a 4-5 star hotel or restaurant.
Food handling certificate.
Fluency in English, both verbal and written.
Compute basic arithmetic.
Provide legible communication.
Comprehend and follow recipes.
Ability to:
perform job functions with attention to detail, speed and accuracy.
prioritize and organize, delegate work and follow through.
be a clear thinker, remaining calm and resolving problems using good judgment.
follow directions thoroughly.
understand guests' service needs.
maintain confidentiality of guest information and pertinent hotel data.
work well under pressure, meeting production schedules and timelines for guests' food orders.
maintain good coordination.
transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.
work an 8 hour shift in hot, noisy and sometimes close conditions.
work with all products and food ingredients involved.
use all senses to ensure quality standards are met.
differentiate dates.
operate, clean and maintain all equipment required in job functions.
Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintain complete knowledge of and comply with all departmental policies and procedures.
Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate tasks to correct these situations.
Complete opening duties:
Set up workstation with required mis en place, tools, equipment and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
Check production schedule and pars.
Establish priority items for the day.
Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the storeroom and stock in designated areas.
Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
Start prep work and production of items needed for the day.
Numbers & Facts
Location
Memphis, TN
Skills
Computer Workstationsunmatched
Cook Dishesunmatched
Detail Orientedunmatched
English Languageunmatched
Equipment Maintenance/Repairunmatched
Establish Prioritiesunmatched
Follow Throughunmatched
Management of Information Systems/Technology (MIS)unmatched
Organizational Skillsunmatched
Problem Solving Skillsunmatched
Production Scheduleunmatched
Quality Metricsunmatched
Regulationsunmatched
Restaurantunmatched
Sanitationunmatched
Shipping/Receivingunmatched
Time Managementunmatched
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