Specialty cook - plum lounge

Overview:

Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.

Responsibilities:

• Assists the Sous Chef and Cook in quality and portion control of product.
• Must be flexible and able to work all kitchen areas.
• Promotes positive customer relations; handles guest complaints.
• Assist other line employees with daily responsibilities.
• Prepare production in accordance with established standards set by Restaurant Chef.
• Sees to the proper labeling, rotation, storage temperature and environment required.
• Strive to eliminate over-production and over-purchasing.
• Maintain quality inventory control of your production.
• Ensure that production and storage areas are maintained in accordance with city and state health department codes.
• Promotes positive public/employee relations at all times.
• Maintains a clean, safe, hazard-free work environment within area responsibility.

Qualifications:

• Minimum of Two (2) to Three (3) years of experience working in a high-volume kitchen
• Minimum of Three (3) to Five (5) years Lead or Supervisor experience required

ADDITIONAL REQUIREMENTS:

• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.