Vacancy caducado!
PURPOSE OF POSITION:
Performs and directs all duties required in cooking as directed
DUTIES AND RESPONSIBILITIES:
-Directs and assists in setting up hot and cold line per menu period and banquets.
-Understands and assists in the adherence to all preparation techniques, portion and plate presentation for menu items. Maintains consistencies with the above.
-Read food orders as they come in and directs as well as participates in the cooking of the food according to the guidelines set by the Executive Chef and Sous Chef.
-Directs and assists in breaking down hot line, putting foods away according to proper storage and rotation procedures. Maintains integrity of Refrigerators and Storage areas.
-Inspects hot/cold lines at end of the shift, insuring that food is stored properly, equipment is cleaned and shut off. Reports any equipment malfunctions to the Executive Chef and Sous Chef.
-Adhere to the Restaurant Employee Health Policy
-Directs and assists in following daily and weekly cleaning schedules.
-Actively participates with Executive Chef and Sous Chef in assuring that adherence to accepted food handling safety specifications is maintained with consistency.
-Actively assists in organization, preparation and execution of all banquets.
Requirements
- Minimum two years experience in preparing fine foods with "Cook to Order" experience.
- Able to read and execute orders and recipes as written in a desired time table set forth by the management team
- Must have the ability to stand, walk, and lift often
Please Contact Chef Hayes at 205-972-9030
We are an EOE, Drug Free Workplace, All employees subject to E-Verify.
Vacancy caducado!