Knowledge of all basic cooking techniques and skills, including: o Knife skills, basic cuts, all cooking methods Knowledge of basic equipment including: o Steamer, fryer, kettles, robocoup Basic understanding of herbs, spices, and various flavoring ingredients Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items) Ability to work in production or line capacities or a combination of both Ability and flexibility to be continually rotated to different stations in accordance with business demands 1+ year of culinary experience in high volume hot production (may be combined with formal culinary training) Passionate about hospitality and customer service driven Must have a professional appearance and good hygiene Respect for all co-workers and guests Pride in your work by creating positive energy, excitement and fun Demonstrate positive behaviors; smiling, being polite and courteous Able to develop a camaraderie with team members
High School Diploma or Equivalent required Culinary School 2-4 year degree or foreign equivalency preferred
1+ year of culinary experience in high volume hot production (may be combined with formal culinary training)
Ensures all food is prepared fresh and is of the highest quality Strictly adheres to all recipes, methods and instructions from supervisor Reports to work on-time and in a clean uniform Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus Responsible for mise-en-place, and food service for station Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food. Reports waste to supervisors on a daily basis Checks station upon arrival to determine status of outstanding safety, or equipment issues Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling Must be familiar with the Safety and Environmental.