Junior Chef

Position Type:

Full-time

Overview:

The Narrows Steakhouse offers a unique fine dining experience, set against the breathtaking backdrop of Idaho's natural beauty. With stunning lake views and an inviting atmosphere, we pride ourselves on delivering exceptional culinary experiences. If you thrive in a dynamic kitchen environment and are passionate about food presentation and quality, this role is ideal for you.

Key Responsibilities:

• Assist chefs in daily kitchen operations and food preparation tasks.
• Complete prep lists efficiently by the end of each shift.
• Ensure all opening and closing tasks are performed accurately for seamless transitions.
• Oversee proper food storage and rotation in refrigeration and dry storage areas.
• Engage in ongoing training programs focused on sanitation and safety practices.
• Collaborate with the Chef de Cuisine or Sous Chef to verify daily production needs.
• Monitor food quality and manage inventory to reduce waste.
• Prepare orders according to established culinary standards.
• Adhere to all sanitation protocols and safety measures.
• Maintain cleanliness and organization of workstations, ensuring all food items are labeled and stored correctly.
• Familiarize yourself with kitchen equipment and their maintenance requirements.
• Understand and comply with kitchen policies and procedures.
• Participate in safety drills and recycling initiatives.
• Utilize gloves when handling ready-to-eat food items.
• Organize and prioritize daily tasks effectively.
• Learn to interpret banquet event orders (BEO).
• Prepare a thorough mise en place for menu items.
• Read and follow standardized recipes to assist in food preparation.
• Communicate clearly with team members and front-of-house staff to ensure smooth operations.
• Demonstrate the ability to multi-task while maintaining a high level of organization and attention to detail.

Qualifications:

• High School diploma or equivalent; vocational or technical culinary training preferred.
• Ability to work in a high-heat environment, with exposure to steam, boiling liquids, and sharp tools.
• Capable of carrying trays and delivering food with precision.
• Ability to lift and move supplies or equipment weighing 30 pounds or more.
• Frequent physical activity including pushing, pulling, bending, and reaching in a busy kitchen.
• Willingness to stand and walk for extended periods in a hot kitchen environment.