A. Arrive on time and ready to work. B. Ensure that proper preparation methods and food production procedures are completed.
C. Organize equipment and kitchen line with proper utensils, pans, cuttings boards, seasoning and sanitation tools needed for successful, timely and efficient service. D. Canyon Ranch Grill produces a nutritionally controlled cuisine, it is imperative to follow recipes and ensure a quality food product is served to every internal and external guest.
E. Effectively communicate operational details with coworkers, waitstaff and management at all times with immediate follow-up required. F. Become aware of what is happening in the dining room (e.g., arrival of a large group).
G. Account for every food item used and prepared and assure the following food timelines met Ticket Times Breakfast 10 min. Lunch 10-15, Dinner 15 minutes H. Responsible for restocking designated station for each meal period and for the next team member maintaining daily prep lists and mise en place sheets I.
Maintain a clean and safe kitchen and acknowledge any concern or equipment malfunctions, seeking a solution. J. Follow all health, safety and restaurant regulations of city and state health guidelines K. Control and limit food and labor cost by monitoring and adjusting to business levels and needs of operation.
L. Communicate solutions, problems and new ideas to team members and management. M. Prepare for and attend all departmental meetings and trainings.
N. Exhibit high level of commitment when required to fill out all operational forms required at all times. O. Maintain cleanliness and organization all kitchen equipment, coolers freezers and utensils.
P. Keep all general areas of the kitchen clean and organized and assist in delivery and placement of all food products needed to maintain adequate food service to our guest. Q. To maintain quality it is important to follow the proper product rotation procedures.
R. Must accurately label and date all products used and stored at all times. S. Follow management's instructions and suggestions.
T. All other duties as assigned. III. Education, Experience and Skill Requirements A.
Preferred a minimum two years experience in a luxury hotel restaurant working a variety of stations. B. Excellent Knife skills. C.
Knowledge and ability to speak to the guidelines and specifics of HACCP. D. Basic cooking knowledge, productivity enthusiasm and culinary creativity E. Must be able to read, write and speak English.
Primary responsibility is to cook the prepared food items following specific recipe guidelines while ensuring that all food products exceed quality standards. The position also requires high awareness levels of HACCP and state and city health codes. Must exhibit productivity enthusiasm, be self motivated and flexible.
Hcareers.com - 2 years ago