Think Beyond The Label Jobs

JOB REQUIREMENTS: Description POSITION PURPOSE: This individual will join the culinary team with previous experience in either a hotel or fine dining establishment. They will be expected to organize their work day with ease and without distractions. Expectations also include a thorough understanding of the menu and kitchen products used to work grill or saute stations within a week of training. They will have a strong knowledge and understanding of kitchen sanitation and cleanliness standards. ESSENTIAL FUNCTIONS: * Prepare and cook food quickly and correctly following all required recipes and complete in a timely fashion. * Plan all daily soups and stocks on menu and banquet menu. * Correctly store food, use proper rotation and dating and labeling. * Maintain sanitary standards, before, during, and after service. * Prepare food for employee cafeteria if needed. * Determine inventory of food items and requisition from storeroom. * Set up equipment needed for preparation prior to service. * Maintain high quality level of food production and presentation as well as ensure that plates consistently appear crisp and clean. * Lead AM and/or PM cleaning schedule. * Take responsibility for station\'s set up, breakdown, and all necessary advance prep. * Put all food away that has been requisitioned from storeroom. * Prepare all food items according to recipe specifications. * Grill vegetables and other items from grill area. * Cut all seafood on the menu into right portion per menu spec. * Follow proportions and procedures in stocks and sauces cold and hot (demi glaze, hollandaise, butter sauces, relish, and salsa) * Place food in window within specified call time. Notify runner if you are running late on cooking time. * Keep all meat and fish inventory and organized with date and time of cutting. * Use all meat trimming for stock or daily special. * Cut all stakes to .5 oz of meat portion ie. 12oz to 16oz. * Make sure coolers are cleaned, organized and locked after work when finished. * Notify Chef or Sous Chef of old meat before going bad. * Maintain communication between the other cooks, wait staff and management. * Maintain cleanliness, sanitation and personal hygiene. * Prepare banquet food if needed per schedule. * Perform all other duties as assigned. POSITION REQUIREMENTS: * Friendly and polite team member. * Follow instructions of chef. * Able to read orders from point of sale system. * Professional schooling from culinary school or 3 years similar experience. * Knowledge of kitchen equipment and food items. * Knowledge of cooking techniques for using the charbroiled temperatures of all steaks, from rare to well done. * Knowledge of cooking techniques for prime rib (roasting) * Meat cutting skills for all USDA meats: prime, wet aged, dry aged, choice, as well as pork, veal, lamb and wild game. * Ability to cut close trim filets, boneless beef sirloin strip, boneless ribeye,... For full info follow application link. ***** APPLICATION INSTRUCTIONS: Apply Online: ipc.us/t/886388FE27424858