Autumn- Cook I |
| Employment Type: | Full Time |
| Department: | Culinary |
| Description: | Must be able to prep, organize, clean, & cook without any supervision. Must have a solid base of culinary arts & cooking. |
| Duties: | Assist Sous Chef & Chef with any ordering needed.
Verifies that all portion sizes, quality standards, dept. rules/policies/procedures are maintained by all kitchen associates.
To improve & maintain all sanitation and organizational aspects of the kitchen.
Always maintain a positive attitude toward fellow associates, management, & ownership.
Assist in management of production of fellow staff members.
Open & close kitchen as needed.
Take accountability for all guest complaints & make sure problem is rectified, reporting all problems to Chef.
Assist in menu development for food/menu cost analysis.
Verifies & assists in the placing of all requisitions to warehouse for food items, chemicals, liquors, & paper.
Is responsible for helping other kitchen associates in completing all projects issued by yourself, the Chef de Cuisine, the Executive Chef, or the Chef de Partie. |
| Qualifications: | Complete knowledge of menu and food being served.
Constantly strive to become better and more knowledgeable, bringing the level of service up on a daily basis.
Be able to work as many as 65 hours per week when needed.
Must be able to speak English. |
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