Job Overview

    Responsibilities 

  • Assist the Chefs/ Colleagues conduct the smooth operation of kitchen functions. Present daily specials to the dining room staff and provide verbal dish descriptions, if applicable, and conduct necessary prep cooking for each service. Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department. Assist in monthly inventory of total kitchen small wares and kitchen equipment. Assist in all food inspections to ensure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization.

THE QUALIFICATIONS:

Minimum 2 years of culinary background or 1-2 years experience as chef de partie in a high-volume, full-service restaurant of similar capacity and clientele. Certificate or degree in Culinary Arts preferred. Knowledge of the venue’s specialty cuisine highly preferred. Servsafe, Food Safety Handler, or California food handlers license Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Have a passion for culinary excellence; open and willing to learn new techniques. Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. Impeccable service standards, clean work habits with great attention to detail. Bi-lingual, Fluent in Spanish a plus

  • Responsible for full knowledge of menu and recipes • Primary duties will be lunch/ Dinner and preparing daily soups • Complete daily job tasks including preparation of menu items without constant supervision. • Maintain daily product freshness on hotline and pantry station. • Maintains a safe, orderly and clean kitchen environment, • Thorough knowledge and compliance with all federal and state food safety regulations • Ensures all recipes, food preparations, and presentations conform with established parameters. • Keeping close attention to the cost of goods and avoiding waste • Informing Kitchen Manager of any products needed while maintaining the cost of goods. • Understanding of proper use of major kitchen equipment, including stoves, refrigeration, slicers, etc. • Proper cleaning of all equipment after each use. • Report all equipment problems and maintenance issues to F&B or Kitchen Manager. • Assure proper temperatures of food and equipment. • Sign for deliveries, assuring of quality, proper quantities, and products, and storing all appropriately • Proper rotation of food products, FIFO • Other duties as assigned by F&B or Kitchen Manager
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