Ceviche Chef for Oyamel
Think Food Group - Washington, DC

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Oyamel combines Mexico’s rich regional diversity with the modern urban atmosphere of Mexico City. The liveliness of the dining room is matched by the creativity of the menu and cocktail list, featuring antojitos—Mexican small plates—ceviches and tacos, plus unique margaritas, and an impressive array of wines and tequilas.

Oyamel Restaurant is looking for an experienced Ceviche Chef.

The Ceviche Chef is in charge of the food production of the Ceviche Station in the restaurant. It is responsible for all culinary dishes that are prepared in their section and for providing guests an amazing gastronomic experience paired with impeccable service in an enthusiastic, professional and timely manner. Takes full ownership for the daily preparation and execution of the Ceviche Station.

Efficiently and consistently produce the highest quality menu items. Take full ownership for the daily preparation and execution of food items in their station. Our Ceviche Chef follows recipes, procedures and presentation standards consistently to ensure the best possible product is produced and executed. Is a team player that assist one another and work with the service team to exceed our guests'' expectations and to provide them with nothing less than extraordinary dining experiences. Performs additional responsibilities, although not detailed, as requested by the head Chef and Sous Chef.

Required Skills

Skills & Requirements

Previous background and experience in Ceviche preferred.
Ability to execute professional cooking and service standards.
Proficient knife handling and sharpening skills.
Understanding and knowledge of safety, sanitation and food handling procedures.
Previous prep or line cook experience.
Basic English language and professional communications skills are required.
Requires attention to detail in completing tasks.
Ability to actively listen- giving full attention, understanding, asking questions as appropriate.
Ability to accept feedback and work calmly and effectively under pressure.
Ability to take direction and to work in a team environment.
Must have problem solving abilities, time management skills and be self-motivated.
Commitment to quality service, and food and beverage knowledge.
Ability to physically handle knives and other sharp, heavy or potentially dangerous items.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment.
This position will spend 100% of the time standing, walking and c limbling stairs with food items and dishes.
Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water.
Regular exposure to conditions that could lead to minor injuries such as cuts and burns.
Must be able to work efficiently in a limited space.
Must be able to work at a fast pace for an extended period of time.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability and visual acuity.
Must be able speak and understand basic cooking directions in English.

Required Experience