As a member of the Culinary Team, you will work with all team members to carry out the daily activities and tasks of the kitchen including development, preparation, and execution of dishes.
ESSENTIAL JOB FUNCTIONS
- Work collaboratively to ensure continuous improvement in quality of guest dining, service, operational effectiveness and efficiency.
- Proactive in the culinary team excellence, ensuring that direction and team work is provided, and quality standards are achieved.
- Continually mentor and provide support opportunities for growth and team cohesiveness
- Attend all scheduled employee meetings and come prepared to contribute to the team
- Provide support training and mentorship for new hires to help them assimilate into the kitchen's culture and understand expectations.
Each of the items listed is an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position
REQUIREMENTS AND KEY COMPETENCIES
We are looking for individuals with line cook / chef de partie experience in upscale fine dining.
- Must have a positive mentality, taking responsibility and initiative to resolve issues, always clearly communicating
- Has to be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans (while ensuring you have the support to complete the job)
- Self motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance and evolution
- Must be flexible, responding /pivoting quickly and positively to ever changing environments
- Has to maintain a high team-focus mindset via open communication, cooperation and support to other team members in the pursuit of excellence
REQUIRED KNOWLEDGE, SKILLS, AND RESPONSIBILITIES
- Understand and effectively communicate all BOH policies, procedures, standards, specifications, guidelines, and best practices for all of the kitchen
- Assist in achieving company objectives in quality, appearance of facilities, sanitation and cleanliness.
- Ensure all recipes are being followed and held to culinary excellence
- Must be flexible and move in where/when needed to ensure guest experience is never compromised as a result of operational or unforeseen challenges.
- Ensure that all equipment and the overall environment is kept clean and in excellent working condition through personal inspection and preventative maintenance. Must be a NEAT fanatic.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Understand the quality requirements and expectations of the restaurant.
- Must have Current California Managers Food Handlers Certification
- Must possess proficient knife skills and all around kitchen acumen
- Communicate effectively and professionally with all team members to assure standards are achieved.
- Represent our quality standards are maintained and practiced daily. Communicate any discrepancies in a timely manner to executive chef and management
- Take appropriate actions and communicate to management immediately to rectify any issues that may arise.
- Responsible and accountable for actions and understanding of impact on guest’s experience as well as the restaurant team
- All other duties as assigned based on daily needs and situations
PERSONAL ATTRIBUTES
- Excellent interpersonal skills: friendly, personable, approachable, respectful
- Neat and well-groomed appearance
- Ability to take ownership of problems or situations
- Fair and consistent
- Team player who is punctual, reliable, organized, and self-motivated
- Ability to be flexible, multitask, and communicates effectively and professionally
EDUCATION/EXPERIENCE
- Basic math and computer skills.
- Read, write, speak English fluently.
- Good guest interaction skills.
- Good listening skills.
- Sound decision making.
- Strong problem-solving skills.
- Passion for customer service.
- Good interpersonal and communication skills.
Physical Requirements
- Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
- Kitchen environment, hot and cold environment, sharp knives, slippery at times, with multiple situations that require constant attention
- Varying schedule to include evenings, holidays and extended hours as business dictates.
