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Full Time First Cook
3 months ago
Reports to: Executive Chef
Work Location: Brookstreet Hotel and the Marshes Golf Club
Supervise 2nd Commis, 3rd Commis and Stewards
Duties Include (but are not limited to):
Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items following standards in a timely and efficient fashion to ensure no interruption to guest service. Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met Keeps work station clean and organized, including fridge's/freezers, countertops, and stove tops Prepares banquet menus ensuring they meet standards of quality, quantity, taste and presentation. Ensures that station opening and closing procedures are carried out to standard Keeps overproduction and food waste to a minimum, ensuring proper rotation, labeling, and storing of food to reduce food cost expense. Will operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures that all food products are handled, stored, prepared, and served safely following hotel and government Food Safety guidelines Report any deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/ Sous Chef on time Complete other job-related duties as assigned by your supervisor Assumes responsibility for the basic operations of his/her station for short periods when required in the absence of the Chef de Partie/Sous ChefThe Ideal Candidate:
A minimum of 3-4 years of experience in a similar role. Must have good communication and interpersonal skills. Must be able to work flexible shifts. Valid Food Handlers certification Ability to work with and supervise other kitchen employees Strong organization and leadership skills Understanding of and ability to prepare foods using various cooking methods, including roasting, sautéing, grilling, frying, poaching, and steaming, is required. Advanced knife skills are required, including the ability to clean, cut, core, peel, and portion fruits and vegetables. Basic knife skills, including the ability to butcher, trim, and portion proteins, are required.