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1919E Requisition #
JOB SUMMARY:
Responsible to assist the Executive Chef in day to day operations to ensure efficient and profitable operations by performing the following duties personally.

ESSENTIAL/PRIMARY DUTIES:
  • Ordering and stocking all food items for daily operation
  • Train and assist all line staff in daily duties
  • Assist and train all dish room employees
  • Assist and train all lead personnel as needed
  • Assist and execute all special events
  • Develop weekly specials
  • Assist Chef with seasonal and special event menu’s
  • Monitor all items in kitchen for proper working condition
  • Monitor and enforce all proper kitchen procedures pertaining to food safety, food prep, proper cooking technique and plating of all menu items

SECONDARY DUTIES:
  • Assist with development of new menu items
  • Supply restaurant with fresh grown produce in summer months
  • Monitor and report to Chef the condition of kitchen facility for possible problems with equipment

EDUCATION and/or EXPERIENCE:
Two year degree from accredited Culinary School or two years’ experience in medium volume in fine dining restaurant as Sous, Chef De Cuisine, or Lead line cook with good verifiable references.

COMPETENCY/SKILL REQUIREMENTS:
  • General accounting skills. Must be able to create, update, and use spreadsheets
  • General knowledge of measurements and basic math conversions
  • Above average cooking skills

SUPERVISORY RESPONSIBILITIES:
Must be able to direct, motivate, train direct reports, and have a good rapport with fellow managers


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