The Copper Crow, an approachable upscale restaurant in Albany's warehouse district, is looking for an experienced and passionate individual to join our team as a prep chef and chef de partie (line cook). This position is a full time position with three day time prep shifts and two evening shifts on the line.
As a prep chef you will be responsible for:
- Labeling and stocking ingredients, receiving food deliveries
- Preparing sauces, stocks, soups & condiments
- Cooking seafood, meat & poultry per established recipes
- Breaking down, butchering, and portioning meats, poultry & seafood
- Ensuring consistency of all product by following established recipes
- Measuring ingredients and seasonings for use in recipes and cooking
- Cutting various vegetables, roots and fruits for use in recipes
- Assisting in the setup of stations with ingredients so that can be be prepared according to recipes
- Maintaining a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
- Ensure that all food and other items are stored properly and safely
- Complying with sanitation guidelines.
As a chef de partie (line cook) you will be responsible for:
- Perform daily cleaning duties
- Ensuring the readiness of your station for service
- Checking ingredient par levels
- Sautéing, grilling or frying food to order (depending upon station)
- Ensuring adherence to recipes, portion sizes
- Following plating guidelines
- Properly temping meats & seafood
- Maintaining a clean and orderly kitchen and complying with all sanitary guidelines
- Perform other kitchen duties as assigned
Required Skills and Qualifications
- Minimum 3 years of experience in kitchen
- Minimum 2 year of experience on sauté
- Minimum 2 year of experience on grill
- Demonstrated knife skills
- Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Be able to work in a standing position for long periods of time
- Demonstrated understanding and knowledge of cooking terms & concepts
- Strong organization skills and ability to manage multiple tasks concurrently
- Ability to self-direct and prioritize tasks
A culinary degree, certificate or attendance at a culinary institution is preferred but not required. Must have reliable transportation.
Schedule
- Three day time shifts
- Two evening shifts
- Must be able to work evenings and weekends