Responsibilities:
Setting up and sanitizing workstations.
Following prep lists created by head chef.
Measuring ingredients and seasonings, and preparing cooking ingredients such as soup stock to be used in the cooking process.
Preparing simple dishes, such as entrees or salads.
Ensuring all food items are properly stored and easily accessible.
Assisting head chef in preparing food and attending to any culinary tasks that arise.
Distributing plates to wait staff to be served, cleaning plates for dishwashing, and preparing takeaway packages for customers.
Supervising food and cooling room temperatures.
Accepting or rejecting ingredients from suppliers.
Maintaining a clean, orderly, and sanitized kitchen.
Preparing drinks and cocktails according to the chef's specifications.
Ensure the preparation station and the kitchen is set up and stocked.
Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
Report to the executive chef and follow instructions.
Make sure food preparation and storage areas meet health and safety standards.
Clean prep areas and take care of leftovers.
Stock inventory and supplies.
Cook menu items with the support of the kitchen staff
Requirements:
High school diploma or equivalent.
Culinary school training would be advantageous.
Experience as a Sous/Line/Prep cook may be advantageous.
Manual dexterity to operate cooking tools such as knives.
Strong teamwork and communication skills.
Physical endurance to work long shifts in a busy environment.
Flexibility to work shifts, weekends, nights, and holidays.
Ability to work in a stressful, fast-paced environment.
Aptitude for multi-tasking.
Must be able to work cooperatively and efficiently in a team