The Candidate should be proficient in the operations of a kitchen and should be comfortable communicating with the Culinary, Team Cafeteria and Stewarding staff on daily needs, requirements and expectations. In addition, they should be able to train, prepare and cook foods hand in hand with the culinary staff to effectively work all hot and cold line stations.
In this position, the Team Member will:
Assist in the preparation of menu items while maintaining daily work station high cost inventories and par level controls, as well as period end inventories.
Assign duties to culinary staff for efficient operation of the kitchen.
Visually inspect food products of the highest standards in the preparation of all menu items while keeping food cost in line.
Ensure that the production and stewarding department maintain the standards set forth by the Local and State Health Department Codes.
Recommend and document discipline as applicable and promote outstanding customer relations.
Applicant must be able to lift and carry 30 pounds frequently and be able to stand and walk for 6-8 hours.
Education Requirements: HS Diploma or equivalent required. Culinary School Degree preferred.
Experience: Two (2) to four (4) years related experience.
Schedule Requirements: Must be able to work a flexible schedule based on the needs of the business. Must be able to work nights, weekends and holidays as required.