Communication Skills, Cook Dishes, Customer Support/Service, Food Quality, Interpersonal Skills, Lift/Move 50 Pounds, Organizational Skills, Portion Control, Presentation/Verbal Skills, Production Control, Quality Control, Safety/Work Safety, Team Player, Waitressing, Writing Skills
Responsible for the set- up, and preparation of menu items, served from the line. Reports to either Executive chef or Sous chef.
Job Responsibilities:
- See that all food prepared is of consistently high quality and that portions are consistently controlled.
- Take inventory of all items required for station set up, and determine those items that need to be prepared.
- Set up and see that station is ready for service at least fifteen minutes prior to service time for shifts meal period.
- Use standardized recipe when making any item.
- Make sure all food is of the highest possible quality before leaving window.
- Keep all food items for the line properly covered, dated and rotated to ensure proper quality control and little waste.
- Be prepared to help in other areas of kitchen during slow periods or whenever necessary.
- Maintain high standards of quality and appearance of all food prepared and served.
- Follow "clean as you Work" policy and accident prevention procedures at all times.
- Report to work in uniform and ready to work.
- Maintain a clean uniform.
- Attend all kitchen employees meeting.
- At the end of shift, clean and sanitize entire station, including reach ins, shelves and steam table. All unnecessary food should be returned to walk-ins on proper shelves. All inserts should be clean and everything restocked.
- Be able to change from accustomed shift to meet business demands.
- Clean any kitchen equipment used immediately after use.
- Inform supervisor of any items that were un finished before service.
- Properly store all food, cover, date and rotate daily.
- Follow all safety procedures for operating and cleaning equipment.
- Inform supervisor of any problems concerning equipment, food quality or production control.
- Keep walk ins organized at all times
- Preforms all other duties as assigned.
Skills and Experience:
- Present a positive, professional image.
- Must be self-motivated and customer service oriented.
- Strong interpersonal as well as written and oral communication skills.
- Reliable and predictable attendance.
- Ability to develop and maintain awareness of occupational hazards and safety precautions: Skilled in following safety practices.
- Associates degree or higher in culinary arts, or 3 years line cook experience with fine dining experience
- Able to work cooperatively with other team members.
Physical Repuirements:
- Must be able to lift 50 lbs.
- Must be able to frequently stand, bend, use hands to finger, handle, feel, hear , stoop, crouch and walk.
- Employees are regularly exposed extreme cold, extreme heat, moving mechanical parts as well as toxic or caustic chemicals. Noise levels in the work environment can be loud.
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Hidden Valley Country Club