Executive Chef
1 day ago
We are seeking a highly skilled and experienced Culinary Specialist to join our team at Sandpiper Bay Resort. As a key member of our culinary team, you will be responsible for preparing and cooking a variety of meats, seafood, poultry, and vegetables using standardized recipes and kitchen equipment.
Key Responsibilities:
- Prepare and cook a variety of dishes using standardized recipes and kitchen equipment.
- Assume 100% responsibility for the quality of products served from your station.
- Know and comply consistently with our standards for portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
- Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period.
- Portion food products prior to cooking according to standard portion size and recipe specifications.
- Maintain a clean and sanitary work station area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convention oven, flap top range, and refrigeration equipment.
- Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
- Follow proper platter presentation and garnish set up for all dishes.
- Handle, store, and rotate all products properly.
- Complete required tasks within assigned time frames.
- Track and report any food waste.
- Assist in food prep assignments during off-peak periods as needed.
- Open and/or close the kitchen properly and follow the closing checklist for kitchen station.
- Assist others in closing the kitchen.
- Creative recycling of foods, and help with any other projects as assigned by the Chef de Partie or Sous Chef.
- If food is returned for any reason, correct the problem and return to the Chef de Partie or Sous chef.
- Attend all scheduled employee meetings and bring suggestions for improvement.
- Perform other related duties as assigned by the Chef de Partie or Sous Chef.
- Maintain absolute confidentiality of work-related issues, records, and information.
- Be a team player.
Requirements:
- High School/Equivalent Certificate Certification of Culinary Training or Apprenticeship.
- A minimum of 1-2 years' experience as a line cook in a 4-star or higher-rated restaurant.
- No supervisory experience is required.
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