Responsible for preparing all mis-en-place for station and working service. Responsible for all vegetable accompaniments for protein dishes. Involved in the development of tasting menu and mise-en-place that changes daily. Speed, Accuracy & Temperature, responsible for all protein dishes. Utilizes a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc. Sophisticated protein cooking. Minor butchery. Responsible for teamwork with other stations, inter-station timing and communication, and dynamic multi-tasking. Working directly with Executive Chef. Consistent excellence in work product. Setting up and breaking down a station. Time management & task accomplishment with regards to daily prep list. Organization of station, workplace cleanliness, sanitation and safety. Will work with chefs to develop menus for guests. Must have superior culinary, food production, and high standards of excellence.
The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.
GENERAL EXPECTATIONS:
Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence
Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change
Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative
Understand completely all programs, procedures, standards, specifications, guidelines and training programs
Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies
Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.
REQUIRED QUALIFICATIONS:
A minimum of 2-4 years of kitchen preparation and cooking in a fine dining restaurant
Ability to communicate effectively with management, guests, and hourly staff
Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
Be able to reach, bend and frequently lift up to 30 pounds
Must have the stamina to work a minimum of 40 hours per week.
ESSENTIAL JOB FUNCTIONS:
(Includes but is not limited to the following duties. Other duties may be assigned):
Assume 100% responsibility for the quality and integrity of products produced and served to guests
Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and owner
Work as a member of the team to ensure success in all areas of the restaurant
Collaborate with all staff to ensure efficient and accurate service in compliance with restaurant standards for food preparation, temperatures, ticket times, flavor profiles
Maintain station and prepare all menu items in accordance directives given by the Executive Chef. Maintain a hygienic and safe work environment at all times
Fill in where needed to ensure that service standards and efficient operations are met
Report to work punctually
Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs
Ensure that all products are received in correct unit, count and condition and that deliveries are performed in accordance to restaurant receiving policies and procedures
Maintain a high level of focus, professionalism and cleanliness throughout the entire day
Opening Duties:
Assist with the AM opening duties of production Cooks so that service is set up on time
Ensure that all necessary items are in the restaurant or ordered for that day’s delivery before starting work
Consolidate items that are needed on more than one station
Prioritize work schedule with Production Cooks and Externs
Produce station mis-en-place according to specific recipe and prep list guidelines
Motivate and help Production Cooks and Externs to finish jobs ahead of schedule
Produce and regularly check quality of powders, herb oils and vegetable stocks
Provide all stations with the required herbs and oils for service
Document any variations on recipes or techniques
Document the precise preparation of any new items
Ensure that all food is consistently prepared according to restaurant’s standards
Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress
Assist in other stations when necessary
Station Mis-en-Place:
Check quality of mis-en-place from the previous service
Discern quality of produce and ingredients used
Document any new items as well as variations on recipes and techniques
Document the precise preparation of any new items
Ensure that all food is consistently prepared according to restaurant’s standards
Ensure that all necessary items are in the restaurant or ordered for that day’s delivery
Motivate and help production Cooks finish jobs ahead of schedule
Produce mis-en-place according to specific recipe and prep list guidelines
Regularly check quality of powders, herb oils and vegetable stocks
Provide all stations with the required herbs and oils for service
Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress
Assist in other stations when necessary
Have necessary China online before service
Protein Preparation:
Butcher and process fish and seafood according to Executive Chef’s specific guidelines
Butcher and process meat according to Executive Chef’s specific guidelines
Ensure that all meat is consistently processed according to restaurant’s standards
Assist in other stations when necessary
Breakdown:
Discard any leftover items that cannot or should not be saved
Change and label all meat containers
Inventory all fish and seafood items
Ice all fish and seafood
Cryovac all necessary items
Consolidate all mis-en-place
Clean entire work area thoroughly every day
Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day
Return all China to the proper place
Accurately and precisely request mis-en-place from the production Chefs for the following day
The exact method, precise amount needed, specific variety of what is needed as well as required method of storage should be communicated. The mis-en-place must be requested a day before. Same day requests for mis-en-place should be avoided
Communicate with other Chef de Parties to avoid repetition of work
Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef
Check menu for any conflicts in ingredients, garnish and preparation
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Seniority level
Entry level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Internet Publishing
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