Proficient understanding of weights, measurements, and a variety of cooking techniques
Skilled in knife handling and familiar with standard kitchen tools and equipment
Well-versed in health, safety, and sanitation regulations, with a strong commitment to compliance
Exceptional customer service and interpersonal skills, with the ability to communicate effectively across all levels of the organization and with guests
Availability to work 12:30PM to 8:30PM on weekdays and 5:30 PM to 1:30 AM on weekends
Responsibilities
Ensure the smooth daily operation of the assigned station
Prepare dishes in strict accordance with standardized recipes
Practice proper food handling procedures and adhere to all health and safety regulations
Promptly notify the Chef or Sous Chef of any issues that arise, along with actions taken to resolve them
Provide support in the pantry and preparation areas as needed
Maintain comprehensive knowledge of sauce station and associated recipes
Demonstrate versatility by working across various stations, including sauté, sauce, grill, cold seafood, pastry, and appetizers