Production Chef

POSITION SUMMARY: Established in 1989, Thierry Isambert Culinary and Event Design (TICED) has created exceptional dining experiences at venues in South Florida for more than 30 years. We are looking for skilled and technically competent Production Chefs to work with Canapés/(hours-d'œuvres), the hot station, and the cold station/ (Garde Manger). This is an hourly paid Production Chef position that exists primarily to prepare menu dishes following established recipes and using designated ingredients that meet production and quality standards. Utilizes portion and presentation standards to create appealing and flavorful dishes. Maintains a clean and sanitized workstation and kitchen equipment. Prepares raw ingredients for use in recipes. Washes, chops, stores, and handles ingredients. Possesses a moderate understanding of general aspects of the job. The incumbent in this position reports to a Sous Chef or the Executive Chef.

The job duties listed below are representative of the essential job functions and are not exclusive. Duties, responsibilities, and activities may change, or new ones may be assigned with or without prior notice.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Checks with supervisor for daily objectives.
• Sets up, maintains, and breaks down workstations (has a workstation set up prior to service).
• Prepares food items to specifications, adhering to standard recipes, and pays close attention to quality, temperature, and presentation.
• Prepares food items using methods such as roasting, broiling, grilling, frying, sautéing, steaming, poaching, and braising.
• Serves items in accordance with established portions and presentation standards.
• Ensures that the assigned workstation is properly stocked with supplies according to the daily menu.
• Ensures that food quantities on hand are adequate; tracks product quantities needed to produce the food.
• Responsible for proper and efficient production of food items; reduces and keeps waste to a minimum.
• Responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.
• Maintains a safe working environment; reports and corrects any unsafe acts, conditions, and equipment repair or maintenance needs.
• Cleans and maintains all kitchen equipment used for food preparation.
• Ensures that assigned work areas and equipment are kept clean and sanitary in compliance with Federal and local health codes.
• Keeps work areas organized, neat, and clean.
• Maintains the skills necessary to safely and efficiently operate all equipment and machines used to perform the job.
• Performs kitchen duties as directed by supervisor.

KNOWLEDGE, SKILLS & ABILITY:

• Excellent volume cooking skills, presentation skills, and palette
• Knowledge of basic knife skills and all kitchen equipment; mixers, slicers, choppers, ovens, grills, etc.
• Applicants must be punctual, attentive to details, and well organized
• Outstanding leadership, communication, and management abilities
• Complies with nutrition and sanitation guidelines
• Must possess superb knife skills
• Adheres to company food quality standards
• English language comprehension

MINIMUM REQUIRED QUALIFICATIONS/SKILLS:

Education:

• Must possess a High School diploma or equivalent required (Graduation from culinary school or apprenticeship program preferred).

Experience:

• 3 years of industry experience is required (catering experience is preferred).
• Licenses or certifications: Active Food Handler Certification (ServSafe) is required.
• Excellent organizational skills, interpersonal skills, and the ability to multi-task are required.

WORKPLACE CIVILITY REQUIREMENTS & ATTRIBUTES:

• Represents the company with a positive demeanor both internally and externally
• Participates fully as a team member, completing all requirements assigned in a timely manner
• Treats all employees, clients, and vendors with dignity and respect
• Works cohesively with team members and all coworkers
• Displays a positive attitude through supportive behaviors, problem-solving, and communication skills (both verbal and written communication)
• Acts in a professional manner at all times to maintain a positive work environment
• Utilizes excellent written and oral communications skills
• Maintains a professional client relationship to properly represent Thierry Isambert Culinary & Event Design and facilitate repeat business

PHYSICAL DEMANDS:

• The physical demands described represent those that must be met to successfully perform the essential functions of this job. On occasion, it may be necessary to do the following:
• Lift and carry or manipulate items of up to 35 lbs.
• This position may also require occasional travel to other company locations if necessary
• While performing the duties of this job, the employee is regularly required to sit, stand, walk, bend, use hands, operate a computer, and have specific vision abilities, including close and distance vision, and the ability to adjust visuals while working with a computer and other business equipment

Reasonable accommodation may be offered to enable qualified individuals with a disability to perform the essential functions of the job.

EEO STATEMENT:

Thierry Isambert Culinary & Event Design is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment regardless of and will not be discriminated against on the basis of race, color, religion, sex, national origin, sexual orientation or expression, age, gender identity, pregnancy or breastfeeding, disability, genetic information, marital status, protected veteran status, or other status protected by state or federal law.

ADDITIONAL NOTES:

Required working hours: 40 hours per week (Monday through Friday). Additional work may be required after hours or on weekends as needed.

Job Type: Full-time

Pay: $20.00 per hour

Expected hours: 30 per week

Benefits:

• Food provided

Work Location: In person