RESPONSIBILITIES:

• Knife skills including chopping and vegetable breakdown, fish and meat butchery
• Cookery: vegetables, meats, grill, saucier, pastry
• Contributing to the prep and development of new dishes
• Check in and confirm deliveries
• Cleaning and sanitizing work areas and equipment per sanitation guidelines set forth by Health Department
• Adherence to our standard cooking methods, quality standards and kitchen rules, policies and procedures
• Ownership of station(s), including prep, managing inventory/ counts, set up, and breakdown.
• Portioning ingredients prior to cooking according to recipe specifications
• Plating and garnishing of all dishes
• Handles, stores, and rotates all products properly
• Food prep assignments as needed
• Breakdown of stations/ the kitchen and completing duties as assigned. Assisting others in closing duties.
• Attendance at all required meetings
• ServSafe Certification required
• Performs other related duties as assigned by the Chef or manager-on-duty

SKILLS & REQUIREMENTS:

• At least 1 year cooking in a fast-paced, fine dining restaurant required
• Comfortable working in a fast paced, high traffic environment
• Interest in cooking with local, seasonal ingredients
• Effective time management
• ServSafe Certification required
• Working knowledge of food cost optimization and inventory process
• Be clean and organized
• Have strong communication skills
• Have a positive attitude and willingness to learn
• Be a self-starter and enjoy working both autonomously
• Have an interest in working with local, seasonal ingredients