Senior Culinary Specialist
1 week ago
Sierra Executive Solutions, Inc. (SES) is a recruitment firm partnering with a hospitality client in search of 2 Senior Cooks / Level III. Compensation is $29.59 per hour, based on experience and qualifications.
Under the guidance of the Chef de Cuisine and Executive Chef, the Senior Cook is responsible for preparing a diverse range of culinary dishes. Additionally, this role entails maintaining a clean and organized kitchen environment.
KEY RESPONSIBILITIES include, but are not limited to:
- Deliver exceptional service to guests, team members, and business associates.
- Possess a thorough understanding of the operational guidelines and implement them effectively.
- Ensure the workspace is tidy and devoid of hazards, debris, and waste, which may involve additional cleaning tasks.
- Prepare food items in accordance with the menu and the number of patrons being served.
- Maintain cleanliness and functionality of all kitchen equipment and surfaces.
- Conduct inventory checks as required.
SENIOR COOK III
- Demonstrate advanced knife skills, including some proficiency in butchering fish and meats.
- Understand cooking temperatures for various proteins and consistently produce well-cooked dishes, particularly during peak service times.
- Master all cooking stations within the kitchen: pantry, broiler, sauté, fryer, and griddle.
- Be knowledgeable about the preparation kitchen and assist with prep tasks during slower periods. Ability to read and execute recipes, including baked goods, is essential.
- Capable of leading the kitchen line regularly. In the absence of the Chef and Sous Chef, will oversee ticket management and the overall flow of service.
QUALIFICATIONS:
To excel in this position, candidates must successfully fulfill each essential duty. The following qualifications represent the knowledge, skills, and abilities required. Reasonable accommodations may be provided for individuals with disabilities to perform essential functions.
EDUCATION and EXPERIENCE
A one-year certificate from a college or technical institution; or 2+ years of relevant experience and/or training in the culinary field; or a combination of education and experience.
CERTIFICATIONS
Current Cardiopulmonary Resuscitation (CPR) and First Aid certifications are recommended.
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