JOB RESPONSIBILITIES AND DUTIES:
• Set up and sanitize workstations.
• Follow prep lists created by chefs.
• Measuring ingredients and seasonings, and preparing cooking ingredients such as soup stock to be used in the cooking process
• Prepare simple dishes, such as salads or desserts.
• Demonstrate an extensive knowledge of basic cooking techniques grilling, sauté, griddle, fryer, baking, broiling, plating, and food decoration.
• Ensure all food items are property stored and easily accessible.
• Follow daily production sheets for prep. Any deviation must be approved by the Chef on duty.
• Execute opening and closing duties.
• Check the quality and freshness of ingredients. Report any concerns immediately to the Chef on duty.
• Assist chefs in preparing food and attending to any culinary tasks that arise.
• Always adhere to proper food handling and preparation best practices to prevent foodborne illness.
• Responsible for execution of the assigned prep and understanding the timing of ingredient preparation.
• Must operate all kitchen equipment safely at all times.
• Maintain the kitchen, work station, kitchen equipment, and related areas in a clean, sanitary, and safe condition at all times.
• Adhere to policies and procedures and Health regulations.
• Provide ART! Experience to our guests and coworkers
• 1+ year’s of various culinary experience in a high-volume restaurant or catering kitchen.
• Manual dexterity to operate cooking tools such as knives.
• Excellent time management skills with a proven ability to meet deadlines with a strong sense of urgency and attention to detail.
• Ability to multi-task and prioritize under pressure of deadlines, while working independently and delivering against multiple priorities.
• Southern Nevada Health District Food Handlers Certified.
• Be able to stand and work on your feet for extended periods of time.
• Must be able to maintain calm and professional demeanor in a high-stress and fast-paced environment.
• Must be able to work holidays, weekends, irregular hours, and varied shifts.
• Must be able to lift and carry up to 50 lbs.
• Perform other job-related duties as assigned.
QUALIFICATIONS AND SKILLS:
• 1+ year’s of various culinary experience in a high-volume restaurant or catering kitchen.
• Manual dexterity to operate cooking tools such as knives.
• Excellent time management skills with a proven ability to meet deadlines with a strong sense of urgency and attention to detail.
• Ability to multi-task and prioritize under pressure of deadlines, while working independently and delivering against multiple priorities.
• Southern Nevada Health District Food Handlers Certified.
• Be able to stand and work on your feet for extended periods of time.
• Must be able to maintain calm and professional demeanor in a high-stress and fast-paced environment.
• Must be able to work holidays, weekends, irregular hours, and varied shifts.
• Must be able to lift and carry up to 50 lbs.
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