Culinary Team Member

2 weeks ago

Warwick, Rhode Island, United States Coury Hospitality LLC Full time
Job Description

Position Overview:

As a vital member of our culinary team, you will be responsible for preparing a diverse range of dishes using various cooking techniques. Your expertise will help us maintain our high standards of food quality and presentation.

Key Responsibilities:

  • Prepare a variety of foods utilizing different cooking methods such as steaming, baking, boiling, frying, broiling, and grilling to adhere to production schedules.
  • Gather necessary ingredients in appropriate quantities based on menu forecasts. This includes portioning, chopping, and storing food, as well as washing and peeling fresh produce.
  • Set up, clear, and dismantle workstations efficiently.
  • Follow standard recipes and quality guidelines to prepare food items, ensuring that all dishes meet our presentation and taste standards.
  • Conduct regular quality checks on food items during preparation to ensure they are cooked to perfection.
  • Maintain cleanliness in the kitchen by washing and disinfecting all areas, tools, and equipment.
  • Report any maintenance issues or concerns to the Supervisor promptly.
  • Adhere to company safety and sanitation policies, ensuring compliance at all times.
  • Understand and implement corporate environmental policies related to food preparation.
  • Manage food temperatures and portion sizes effectively to minimize waste and control food costs.
  • Engage in continuous training on food preparation, safety, and sanitation practices.
  • Foster teamwork and maintain open communication with colleagues and supervisors.
  • Work safely and efficiently with all kitchen equipment.
  • Respond professionally to inquiries and requests from team members.
  • Demonstrate initiative and the ability to work independently while motivating others.
  • Report to work punctually, dressed in a clean and complete uniform, ready to contribute.
  • Perform any additional duties as assigned by the supervisor.

Qualifications:

  • Ability to follow recipes and accurately measure ingredients.
  • Proficient knife skills and familiarity with kitchen equipment.
  • Experience operating standard kitchen appliances including blenders, slicers, and fryers.
  • Strong reading and comprehension skills.
  • Capacity to absorb and apply a large volume of information quickly.
  • Good judgment, initiative, and teamwork skills are essential.
  • Adaptability to changes in staffing and procedures.
  • Ability to follow both verbal and written instructions.
  • Consistent maintenance of food quality regardless of business levels.
  • Decision-making skills to ensure quality guest service.
  • Regular attendance and punctuality are required.
  • Ability to build effective working relationships with colleagues.
  • Willingness to work evenings, weekends, and overtime as needed.

Physical Requirements:

  • Potential exposure to burns and cuts.
  • Frequent repetitive motions and exposure to extreme temperatures.
  • Ability to stand or walk for extended periods (6 hours or more).
  • Frequent bending, squatting, and kneeling.
  • Capability to lift and carry weights up to 50 pounds, including food trays and equipment.

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