Culinary Team Member

1 week ago


Whippany, New Jersey, United States DIMENSION HOSPITALITY Full time
Job Overview

Reports To: Lead Line Cook, Executive Sous Chef, Sous Chef, or Executive Chef

Supervises: N/A

Shift: 2:00 PM - 10:30 PM (subject to change based on operational needs)

Position Purpose: To efficiently prepare and deliver all food orders in accordance with business volume and supervisor directives, ensuring the highest quality standards. This role also involves preparing items for a la carte service, buffets, banquets, salad bars, and hors d'oeuvres.

Key Responsibilities:
  1. Begin each day by organizing and preparing the workstation, ensuring all necessary food items are ready for service.
  2. Prepare all lunch items, including sauces, soups, and buffet entrees, transitioning from breakfast to lunch at the designated time.
  3. Reorganize the cooking line and steam table to optimize lunch service.
  4. Quickly and accurately prepare orders as received from wait staff, ensuring that all dishes are presented in peak condition.
  5. Familiarize yourself with menus, recipes, and presentation techniques.
  6. Ensure proper storage of food items in appropriate containers and at correct temperatures.
  7. Cook only the necessary amount of food in advance to meet expected business volume while maintaining quality.
  8. Assist other kitchen departments by preparing food items that are best handled by this role, including preparations for the next shift.
  9. Maintain cleanliness and sanitation of the work area, including countertops, utensils, equipment, and refrigeration, in compliance with health regulations and safety standards.
  10. Perform additional duties as assigned.
Required Skills:
  1. Ability to prepare food products using standardized techniques.
  2. Proficient in the use of hand tools and machines required for food preparation, with a focus on precision.
  3. Ability to calculate material requirements and dimensions accurately.
  4. Capability to read and interpret recipes for food preparation.
Qualifications:

Education:

  • High School Diploma or equivalent.

Experience:

  • At least 3 months of cooking experience in a full-service restaurant or hotel.

Licenses/Certifications:

  • Food Safety Certification.


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