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About the Role
This culinary position requires good communication skills and at least three years of previous line and fine dining experience. A Culinary degree or related hotel/restaurant experience is preferred. Candidates should be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying, and broiling. This person may be required to give direction in the supervisor's absence.
Responsibilities
- Effectively communicate with other members of the kitchen staff.
- Remain calm while multi-tasking.
- Report to duty punctually, wearing the correct uniform.
- Run the line during service, ensuring high standards and efficient, polite communication between sections and departments.
- Produce menu items for service, coordinating with other departments and adhering to specifications for quality, appearance, and portion size.
- Monitor the quality and presentation of dishes to ensure they meet high standards.
- Maintain a high standard of hygiene and cleanliness through cleaning routines and diligence during shifts, setup, and cleanup.
- Observe the company’s fire plan and health safety policy.
- Observe the rules and procedure of the company.
- Carry out any other reasonable duty requested by a manager.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Assist with the training of new employees.
- Cover, date, and correctly store all food items as per safe food-handling procedures.
- Inform chef in advance of likely shortages.
- Ensure the correct temperature of food to make it attractive and taste.
- Taste all food items for quality purpose before serving.
- Close the kitchen correctly and follow the closing checklist for kitchen stations.
- Test foods to determine if they have been cooked sufficiently.
- Set up and stock stations with necessary supplies, notifying the Chef in advance of likely shortages.
- Check and ensure the correctness of the temperature of appliances and food.
- Prepare meat, fish, vegetables, and desserts in accordance with specified recipes.
- Maintain safety and cleanliness of the work area.
Requirements
- Refined verbal communication skills.
- 3+ years of previous line experience preferred.
- Culinary degree or related restaurant/hotel experience is preferred.
- Able to perform all basic and intermediate cooking skills of the Cook II position.
- Able to work multiple stations in the kitchen.
- Requires moderate supervision and training.
- A true desire to satisfy the needs of others in a fast-paced environment.
- Sufficient math skills to work through recipes, ingredients, calculating recipe amounts, and figuring portion size.
- Must hold a valid food handlers’ card.
- Knowledge of health and safety rules in a kitchen.
- Manual dexterity able to operate cutting tools and kitchen utensils.
- A team player with good communication skills.
- Patient with an ability to stay positive under pressure.
- High school diploma or equivalent is desirable; Training from a culinary school will be an asset.
- Must be able to maneuver through all areas of the property.
- Must be able to tolerate varying noise levels, temperature, illumination, and air quality.
- Requires mobility and prolonged standing and sitting.
- Requires lifting at least 50 lbs.
- Occasionally pushes, pulls, and/or slides furniture or product.
- Requires hand-eye coordination and manual dexterity.
- Must be able to respond to visual or aural cues.
- Requires normal sense of smell, taste, touch, and sound.
Skills
- Communication skills
- Line and fine dining experience
- Basic and intermediate cooking skills
- Preparation of soups, sauces, stocks, frying, broiling
- Multi-tasking
- Food preparation
- Food storage
- Safe food-handling procedures
- Food temperature monitoring
- Food quality testing
- Kitchen station setup and stocking
- Appliance and food temperature checking
- Recipe adherence
- Work area safety and cleanliness
- Math skills for recipes and portioning
- Operating cutting tools and kitchen utensils
- Teamwork
- Working under pressure
Experience Level
- 3+ years of previous line experience preferred
Education Level
- Culinary degree or related restaurant/hotel experience preferred
- High school diploma or equivalent is desirable
- Training from a culinary school will be an asset