Vacancy caducado!
A successful local restaurant group is looking for an experienced sous chef/kitchen manager for a high-volume fast-casual concept. Please email your resume and a brief introduction if your qualifications match our needs. $60-70k per year plus Insurance, Vision, Dental, Vacation, and Yearly Bonuses.
Job Description and Duties
FOOD PREP: Line Cooks are responsible for his or her own station, ensuring that all food products, sauces, and various mise en place are properly prepared and in place before food service. This includes properly preparing vegetables, butchering meat, cleaning seafood and preparing sauces, seasonings and spices. Use of an updated, accurate prep sheet on daily basis is required. Unused food product should be restocked in the correct inventory location.
CLEANING and MAINTENANCE: Line Cooks are responsible that not only their own station but prep kitchen areas, common areas and shared line equipment are kept orderly and clean. Line cooks, as well as all culinary personnel, should operate with the standard “If you see something that needs to be done, do it, delegate it or report it.” Regularly scheduled deep cleaning projects as directed by Executive Chef or Sous Chef will be assigned.
SUPPLY USE and REORDERING Line cooks are responsible for keeping track of their supplies and food production items on a daily basis and will need to notify the Executive Chef by noting these items on the re-order list on the dry erase board in the prep kitchen. Line Cook will assist in accepting and properly storing deliveries.
DURING FOOD SERVICE Line Cooks are expected to prepare dishes from their stations in the method and manner they were trained in, communicating with other cooks to ensure food is prepared in a timely manner that ensures smooth operation of the line and hot, appealing dishes for the diner.
MAINTAINING SANITATION STANDARDS Line cooks are responsible for ensuring the kitchen, coolers, walk-in cooler, freezers all meet sanitation standards set by the Executive Chef as outlined by local regulatory bodies.
FOOD QUALITY and RECIPE CREATION Line cooks are expected and encouraged to constantly monitor food quality, taste, and appearance. Professional and personal judgment will ensure the highest standard of food service. Input and observation about recipes, food product and methods are encouraged.
REQUIREMENTS: Mobility to move around the kitchen quickly and safely. Ability to hear and see and be aware of others working around you. Ability to lift 50# of material. Comprehension of conversational/instructional English in order to follow safety guidelines, recipes and instructions.
TIMELY REPORTING for SHIFTS and CLEAN and PRESENTABLE APPEARANCE in PROPER ATTIRE is EXPECTED.
IN OUR KITCHEN WE ALWAYS WORK TOGETHER TO PUT FORTH THE BEST PRODUCT AND FOOD SERVICE TO OUR MEMBERS AND GUESTS.
ALWAYS RESPECT THE SPACE, ACTIVITY AND WORK OF OTHERS. EXHIBIT PROFESSIONAL, RESPECTFUL AND HELPFUL CONDUCT.
Vacancy caducado!