Essential Duties and Responsibilities: 

CDPs at Fabio Trabocchi Restaurants provide culinary skills at the highest quality standard. Primary duties include providing quality service in all areas of food production for menu items and specials in accordance with company standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.  

• Prepare menu items according to recipe, maintains consistent quality in production, portion, and presentation standards; complete mis en place and set-up station for all services.
• Maintains complete knowledge of and complies with all departmental policies/service procedures/standards.   
• Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as intended.   
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.   
• Maintains and strictly abides by sanitation/health regulations and restaurant requirements.   
• Meets with Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.   
• Sets up work-station with required mis-en-place, tools, equipment and supplies.   
• Inspects the cleanliness and working condition of all tools, equipment and supplies.  
• Informs the Chef of any supplies that need to be requisitioned for the day’s tasks.   
• Transports supplies from the Storeroom/Walk-in and stock in designated areas.   
• Prepares all menu items following recipes and yield guide.   
• Maintains proper storage procedures as specified by Health Department and restaurant SOP’s.   
• Minimizes waste and maintains controls to attain forecasted food cost.   
• Is always pro-active and identifies potential problems before they arise.  
• “Owns” problems when they arise and takes responsibility by finding solutions.  
• Makes appropriate decisions, which are in the best interest of the guest, the employees and the company.  
• Perform additional duties as instructed by management.

Company Culture:

• Thinks like a guest.
• Works as a team.
• Acts like an owner.

Qualifications:

• At least 2 years of back-of-house experience in fine dining or upscale casual restaurant kitchens. 
• Culinary Degree or specialty training preferred 
• Experience at an upscale Italian restaurant, specifically at a pasta station is strongly preferred.   
• An appetite for providing memorable cuisine and hospitality.   
• Curious intelligence to continue learning in the position.  
• Open availability and a professional culinary career mentality.   
• Excellent emotional self-awareness under pressure.  

All interested candidates who meet the above qualifications are encouraged to reply to this posting with a copy of your resume.