Vacancy expired!
ESSENTIAL QUALIFICATIONS:
Prepare menu items according to club recipes and standards.
Prepare daily mise en place for station.
Assist in preparation of sauces and accompanying garnishes for all menu items.
Discuss and requisition supplies needed for next shift and daily specials.
Cover, date and neatly store all meats, poultry and seafood in assigned refrigeration.
Set up, maintain and break down hot service line.
Clean and sanitize the hot service line.
Notify Executive Chef/ Sous Chef in advance of all expected shortages.
Ensure that work station and equipment are clean and sanitary.
Adhere to state and local health and safety regulations.
Maintain the highest sanitary standards.
Maintain neat professional uniformed appearance and observes personal cleanliness rules.
Maintain safety and security in work station.
Assist with other duties as instructed by the Executive Chef/ Sous Chef.
EDUCATION:
Culinary degree preferred
EXPERIENCE:
1-2 years of experience preferred.
