COOKS
5 days a week - Available always with the needs of the kitchen.
; Weekly inventory of all food products: Inventory has 2 purposes, to help you order and to help you understand how much your kitchen is spending. Keeping an accurate inventory is one of your most important jobs.
Able to use a meat slicer, be confident use modern techniques and equipment for cooking
Farm to table mind set.
Creating and maintaining pars for kitchen: Pars of food and prepped items.
Ensuring that pars are met before service.
Organization of all food products: Upholding cleanliness standards throughout kitchen, Product usage and efficiency,
Overall kitchen organization on all stations
Foreseeing problems in service before they happen.
Creativity: Knowledge of ingredients and how to use them in a creative way.
Leadership Skills: Being a good leader, who can assign tasks, motivate workers in a high stress environment.
Sense of Taste and Smell
PLEASE INCLUDE YOUR RESUME WITH YOUR EXPERIENCE AND COVER LETTER.
We are looking forward to hearing from you