Overview

Responsibilities:
All candidates must have an exceptional personality and hospitality driven attitude. They must also be polished, professional, friendly, dynamic, and able to multitask and take initiative in a VIP driven and guest service focused environment.
Maintains a “sense of urgency” attitude for the completion of responsibilities/tasks
Ability to work in a fast-paced, high pressure environment
Ability to multi-task and prioritize; easily adapts to change
Dedicated and willing to go above and beyond
Open Availability and Flexible Schedule

Reports directly to the Sous Chef/ Sr. Sous Chef/ Chef de Cuisine Leadership
• Exhibits culinary talents by personally performing task
• Role models company quality standards and service Menu:
• Competent in all stations of the kitchen and able to read and follow recipes correctly
• Assists in the training of all staff with regards to food preparation, quality standards, and health regulations to ensure that all are followed consistently
• Assists in ensuring that every dish leaving the kitchen is prepared consistently and meets quality standards I

Inventory/Purchases:
• Assists Sous chefs with daily produce, meat, seafood, and dairy orders according to consumption
• Assists with weekly food inventory
• Assists in the training of all staff with regards safety regulations and company policy
• Complies with company policies and acts as a role model for junior staff Safety: • Ensures that sanitation standards set forth by SBE, local, state, and federal governments are being followed.
• Maintains the cleanliness and organization of the kitchen
• Ensures operational efficiency, safety, and profitability of all kitchen operations
• Adhere to all health inspection and safety requirements to ensure 100% compliance
Qualifications:
Current with culinary concepts, practices, and procedures and active in furthering of his/her own culinary development
Extremely creative and a demonstrated ability to energize a diverse team of culinary professionals
Previous experience in high volume restaurant operations
Knowledge of applicable food and beverage controll systems
Clear concise written and verbal communication skills in English
Must have excellent organizational skills