Summary: Preparation and execution of menu itemsJob Duties:
- Knowledge of high end food preparation, appropriate storage, heating and cooling
- Able to interact with guests and employees in a professional/fast manner
- Maintain specific side work and ensure the total cleanliness and smooth operation of each station and the kitchen as a whole
- Supervision and execution of the correct preparation of menu items as per the Executive Chef's direction and NYS Department Health Code
- Think clearly, remaining calm, and resolving problems using good judgment
- Perform all job functions with attention to detail, speed, and accuracy
- Follow directions thoroughly
- Work cohesively with co-workers as part of a team
- Work with minimal supervision
- Supervise prep cooks, line cooks and utility staff
- Receiving and inspection of products and equipment
- Communication with front of the house regarding displays and set up, private events, food distribution, and timing
- Work side by side with Executive Chef
Skills/Qualifications
- Prior restaurant or banquet experience relevant to the type of restaurant hired for
- Experienced in classic as well as with modern and advanced cooking techniques
- Basic math, reading, and writing skills
- Basic computer skills
- Excellent verbal communication skills
- Knowledge of workplace safety procedures
- Ability to motivate employees to be proficient at their jobs
- Strong leadership qualities
- Ability to work well under pressure
- Able to work at a fast pace while maintaining quality standards
- Ability to lift 50 pounds unassisted
- Work varying shifts, nights, weekends, and holidays
Benefits:
- 401K with employer match
- Competitive health insurance benefits (medical, dental and vision) available to members averaging only 24 hours per week
- HSA option available
- Supplemental insurance policies through AFLAC available
- Paid vacation, sick time and holidays
- Employee discount on food
Salary Range - $60,000 - $65,000