Chef

Job description

Chefs will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant. The Chefs will be responsible for preparing and cooking food while delivering exceptional service to our internal and external guests. The Chefs are also responsible for performing a full range of the most difficult cooking tasks in addition to plating complex menu items and preparing sauces & soups. The Chefs will be responsible for not only the sanitation of their own station, but the full kitchen as well. The Chefs may also assist with ordering, inventory management and kitchen sanitation audits. Follows all grooming guidelines, is a role model for the rest of staff. Reads, understands, and follows recipes and station standards, strong knife skills required. Must be able to understand and help to enforce all applicable sanitation and food safety guidelines set by state and government. Helps to inspect food preparation and serving areas to ensure observance of safety and sanitary food handling practices. Able to execute the following skills to a high standard; sauté, grill, broil, bake, poach, fry, and braise.

Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 6:00am - 2:00pm, 8:00am - 4:00 pm, or 2:00pm - 10:00pm. Shift hours may vary.

See job description for additional information.

Special Requirements

The Employer will consider for employment any person who possesses at least six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club with a fast-paced environment.