Job Description

To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities

• Support restaurant chef/sous chef and supervisor
• Control quality and consistency of all food served.
• Ensure station is set for service 15 minutes prior to service.
• Insure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost. -Required to learn all menu items produced by assigned station.
• Refrigeration and serving of cold food.
• Production of orders.
• Help to make sure of product availability for all outlets items.
• Directs proper sanitation of all kitchen facilities and equipment.
• Keep kitchen clean and organize every day by any business.
• Ensure staff follows Ecosure rules and procedures.
• Ensures that all kitchen equipment is in good working order.
• Help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Be on hands on control over daily food production.
• Monitors safety in the kitchen.
• Ensure food quality and consistency.
• Knows hotel and kitchen expectations and the proper guidelines. -
• Help to checks and controls prep and inventory lists for kitchen staff.
• Help to check quality and consistency.

Qualifications

• Display basic knife skills Minimum of 1 yr experience in fast paced, culinary environment preferred.
• Ability to multi-task Must be able to stand for 8+ hours per day Flexible Scheduling to include nights, weekends, and holidays