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Positions at this location require a COVID-19 vaccination. Where permitted by law, applicants who are offered a position for this account will be asked about their vaccination status, which must meet minimum business requirementsGeneral Responsibilities:
Work closely with Executive Chefs, Executive Sous Chefs, and Sous Chefs to oversee an area in Culinary. Plays an integral role in preparing ingredients and core recipes.
80% Execution of all food preparation as assigned by instruction or the production sheets posted as well as all company standards and recipes.
Oversees production of an area in Culinary.
Determines volume of preparation including amount and type of food and supplies required. Prepares and/or directs preparation of food using established production procedures
20% Responsible for the cleanliness, safety and sanitation of the area designated as work space for Team Members.
Miscellaneous duties as assigned and any other reasonable request from a chef.
Specific Job Knowledge, Skill, and Ability:
Ability to speak effectively with Team Members of the organization.
Ability to read and interpret documents such as safety rules, operating and procedure manuals.
Ability to add, subtract, multiply and divide in all units of measure, suing whole numbers, common fractions and decimals.
Ability to apply common sense understanding to carry out detailed but uninvolved written, oral or diagram instructions
Ability to deal with problems involving several concrete variables in standardized situations.
The individual may be required to sit, climb, balance, stoop, kneel, crouch, crawl and reach with hands or arms for up to 1/3 of the work day.
Individual may be required to walk for 1/3 to 2/3 of the day and stand, talk, hear, use hands to handle or feel, taste or smell for 2/3 or more of the day.
Individual may be required to lift as much as 50 pounds for up to 1/3 of the day and as little as 10 pounds for 2/3 or more of the day.
Two plus years related experience and/or training. Familiarity with special terminology such as culinary terms.
Ability to operate specific equipment or tools as required by area(s) of responsibility.
Compensation: Hourly (Based on Experience)
Knife Skills Proficiency
Part of Levy's Restaurants