The kitchen staff objective is to ensure that the entire kitchen is maintained to a very high level of cleanliness and organization. The kitchen staff is also to be friendly and courteous to one another and to the front of the house. You will also provide crucial assistance to the entire service staff in order to enhance our guest experience. You need to ensure the final outcome of each prep item by following recipes, rotation, and food handling procedures according to our standards. Minimize accidents by adhering to safety standards. i.e.: proper lifting procedures, using proper cutlery, wearing non-slip shoes, using oven mitts or clean, dry towels, etc.
Cook employees must be able to demonstrate proper techniques when handling food. They must understand the proper use of all kitchen equipment and storage of all kitchen materials. Cooks should be able to cool down and bring up to temperature food items. They need to have a clear understanding of holding food and keeping certain food items out of the danger zone.
Potential applicants should possess culinary skills in specific work stations: saute, appetizers, broiler, meat expeditor, salads, panty, desserts, and dish station.
All Cook employees need to exhibit quality knife skills and be able to run various electrical equipment. (i.e. robot coupe, blenders and mixers).
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