Job description
Duties and Responsibilities:
- Set up and stocking stations with all necessary supplies.
- Prepare food for service (e.g., chopping vegetables, portioning meat/seafood, assembling and/or par cooking certain menu items, or preparing sauces).
- Cook menu items in cooperation with the rest of the kitchen staff.
- Answer, report and follow executive chef?s instructions.
- Break down and clean station after service and properly seal and store remining food items.
- Stock inventory appropriately.
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Comply with nutrition and sanitation regulations and safety standards.
- Maintain a positive and professional approach with coworkers and customers.
Requirements:
- Two years? experience in a fine dining restaurant as a line chef, restaurant cook or prep cook with references.
- Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
- Accuracy and speed in executing assigned tasks.
- Familiar with industry?s best practices.
- Already have or be able to attain the ServeSafe® Florida Food Protection Managers Certification.
Benefits:
- Retirement with Employer Match
- Employee Discount.
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