Job Description
Summary: Preparation and execution of menu itemsJob Duties:Knowledge of high end food preparation, appropriate storage, heating and coolingAble to interact with guests and employees in a professional/fast mannerMaintain specific side work and ensure the total cleanliness and smooth operation of each station and the kitchen as a wholeSupervision and execution of the correct preparation of menu items as per the Executive Chef's direction and NYS Department Health CodeThink clearly, remaining calm, and resolving problems using good judgmentPerform all job functions with attention to detail, speed, and accuracyFollow directions thoroughlyWork cohesively with co-workers as part of a teamWork with minimal supervisionSupervise prep cooks, line cooks and utility staffReceiving and inspection of products and equipmentCommunication with front of the house regarding displays and set up, private events, food distribution, and timingWork side by side with Executive ChefSkills/QualificationsPrior restaurant or banquet experience relevant to the type of restaurant hired forExperienced in classic as well as with modern and advanced cooking techniquesBasic math, reading, and writing skillsBasic computer skillsExcellent verbal communication skillsKnowledge of workplace safety proceduresAbility to motivate employees to be proficient at their jobsStrong leadership qualitiesAbility to work well under pressureAble to work at a fast pace while maintaining quality standardsAbility to lift 50 pounds unassistedWork varying shifts, nights, weekends, and holidaysSalary Range - $60,000 - $65,000Powered by JazzHRJO Restaurant Group
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