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Executive Chef

2 months ago

Salt Lake, Utah, United States Red Rock Brewery Full time

About the Role

The Tournade Cook is a key member of our culinary team, responsible for coordinating food production, preparation, and presentation. This role requires a high level of quality control, ensuring that every dish meets our high standards.

Key Responsibilities

  • Follow recipes and product directions to prepare, season, cook, taste, carve, and serve food items, including soups, meats, vegetables, desserts, and other food and beverage products.
  • Taste products, follow menus, estimate food requirements, check production, and keep records to accurately plan production requirements and requisition supplies and equipment as needed.
  • Handle organic and specialty ingredients, maintaining quality control and monitoring freshness daily.
  • Communicate professionally and courteously with customers regarding products and brands.
  • Clean and sanitize workstations and equipment, practicing excellent food safety and sanitation practices and complying with HACCP standards.
  • Operate various kitchen equipment, measure and mix ingredients, wash, peel, cut, and shred fruits and vegetables, and stock, date, rotate, and check temperature of product.
  • Understand the menu, ingredients, and nutritional content, and communicate this information clearly to customers.
  • Receive, stock, move, and lift food and beverage products and supplies, complying with HMSHost and franchise policies, as well as those of all applicable regulatory agencies.

Requirements

  • Minimum of 3-4 years of closely related cooking experience in a high-volume casual dining restaurant environment.
  • Advanced food knowledge pertaining to soups, sauces, and pantry.
  • Excellent knife cutting skills and ability to teach others.
  • Dry and moist cooking principles, food preparation skills, and knowledge of HACCP standards.
  • Working knowledge of various kitchen equipment, including grills, fryers, slicers, and ovens.
  • Exceptional skills in handling organic and specialty ingredients and quality control.
  • Ability to adapt to changes in new menu items and cooking techniques.
  • Skills to teach basic food and kitchen principles related to food handling and food handling systems, controls, and food safety.
  • Ability to work in a fast-paced environment, complete multiple tasks under time constraints, and lift and/or move 40 lbs.
  • Good communication and customer service skills, ability to speak, read, and comprehend instructions, and maintain a professional appearance and demeanor.