TYPICALLY REPORTS TO: Executive Chef
STATUS: Full-time Hourly
PRINCIPAL FUNCTION:
This position is responsible for assisting the Kitchen Manager in preparing a variety of food items.
ESSENTIAL RESPONSIBILITIES:
- Receive all food, supplies, and materials and place in proper storage.
- Check incoming merchandise against order sheets for correct weight count, quality, and specification.
- Prepare vegetables, cold meats and seafood.
- Prepare an extensive variety of cold food items utilizing standardized recipes and portion foods as specified.
- Wash and clean all utensils, preparation equipment and counters required for production in the pantry area.
- Ensure sanitation standards are maintained.
- Carve and slice meats and cheese.
- Portion and arrange food on serving dishes.
- Prepare fruit or seafood cocktails and hors doeuvres.
- Measure and mix ingredients to make salad dressings, cocktail sauces, gelatin salads, and cold desserts, following recipes.
- Make sandwiches to order, brew tea and coffee, and prepare breakfast and dessert fruit.
- Portion fruit sauces and juices.
- Distribute food to waiters/waitresses to serve to customers.
- Ensure compliance with all applicable health and safety regulations.
- Perform other related duties, tasks and responsibilities as required from time to time.
QUALIFICATIONS/SKILLS:
Required:
- Must be able to perform simple mathematical calculations and follow directions for equipment and recipe production.
- Ability to participate in a team environment.
- Ability to understand written and oral direction.
Preferred:
- Six months kitchen experience, such as, a dishwasher or as a helper, with time spent on rotation, preparation and handling food.
