Responsibilites and Duties:
- Maintain and exhibit a solid knowledge and understanding of all food products and is able to skillfully apply culinary and cooking techniques.
- Regularly restock all kitchen supplies and food items required for service.
- Assist Executive Chef, Master Cook, Cooks, Pantry Workers and Helpers as needed in execution of service.
- Conduct training for Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities.
- Conduct inventory on a regular basis to ensure proper par levels.
- Ensure all products are rotating on a first-in, first-out philosophy.
- Ensure all requisitions are processed properly and placed in designated area.
- Identify and safely use all kitchen equipment.
- Properly label and date all products to ensure safekeeping and sanitation.
- Apply advanced knife skills required for service.
- Create, read, measure, and execute recipes.
- Maintaining an exceptional menu knowledge and attention to detail with plate presentation.
- Versatile in preparing both hot and cold items.
- Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
- Skillfully and knowledgeable work each kitchen station.
- Maintain supervisory role in the absence of the Executive Chef.
- Ensure food quality is superior and take action to correct any irregularities.
- Produce production list to ensure efficient execution of service.
- Work as a team, assisting all guests and employee's needs and inquiries.
- Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
- Follow all procedures and policies set forth by the company, division and department.
- Follow all health and safety regulations.
- Assist Executive Chef by controlling food and labor cost.
- Assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.
- Prepare and administer kitchen scheduling.
- Assist Executive Chef by establishing goals and objectives that focus on profit, product and people.
- Ensure kitchen equipment is properly maintained and functioning.