Culinary Team - Sausage And Charcuterie

Job description

***RFI Response***

Specific tasks, tools, and materials the employee will use for ‘making charcuterie, smoked hams, sausage, bacon, beef, jerky, bratwurst, and salami’ include the following: Food preparation tasks include cutting, carving, and filleting the meats using culinary knives; grinding the meat cuts into a mixture with spices using blenders, mixers, and meat grinder machines; hand mixing and adding spices (pepper, basil, garlic) to the meat ingredient mixture; stuff the meat mixture into castings using sausage stuffer machines and presses, twist off links by pinching the sausage down and twisting it, tie off links with string; refrigerate and hang the prepared food until ready to serve; cook using ovens, stoves, BBQ smoker machines, and smoke houses; plate and serve prepared food to customers.

***Original F.a.2***

Culinary Team will be responsible for making charcuterie, smoked hams, sausage, bacon, beef, jerky, bratwurst, and salami.

Special Requirements

THE PETITIONER WILL CONSIDER ANY PERSON FOR EMPLOYMENT WHO POSSESSES AT LEAST THREE (3) MONTHS OF CULINARY EXPERIENCE IN A FINE-DINING OR HIGH-VOLUME ENVIRONMENT AT A HIGH-END RESTAURANT, RESORT, OR PRIVATE CLUB.

Work week is Monday-Sunday. WORK SCHEDULE CAN INCLUDE EVENING, WEEKEND, AND HOLIDAY HOURS. WORK MAY BE PERFORMED ON ANY DAY OF THE WEEK FROM MONDAY THROUGH SUNDAY. DAYS OFF VARY. Shift is 8am-5pm.