+--------------------------------------------------------------------------+ | REPORTS TO | +--------------------------------------------------------------------------+ | Kitchen Manager | +--------------------------------------------------------------------------+
+--------------------------------------------------------------------------+ | JOB SUMMARY | +--------------------------------------------------------------------------+ | Cook meats, fish, vegetables, soups and other hot food products as well | | as prepare and portion food products prior to cooking. Also perform | | other duties in the areas of food and final plate preparation including | | plating and garnishing of cooked items and preparing appropriate | | garnishes for all hot menu item plates. | +--------------------------------------------------------------------------+
ACTIVITIES & RESPONSIBILITIES
PRIMARY
o Promote, work, and act in a manner consistent with the mission of GASLIGHT GROUP.
o Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
o Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers,, roasters, and other kitchen equipment.
o Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
o Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
o Responsible for the quality of products served.
o Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
o Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
o Turn or stir foods to ensure even cooking.
o Season and cook food according to recipes or personal judgment and experience.
o Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
o Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
o Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
o Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
o Follow proper plate presentation and garnish set up for all dishes.
o Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
o Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
o Assists in food prep assignments during off-peak periods as needed.
o Substitute for or assist other cooks during emergencies or rush periods.
o Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
SUPPLEMENTAL
o Prepare relishes and hors d'oeuvres.
o Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
o Bake breads, rolls, cakes, and pastries.
+--------------------------------------------------------------------------+ | MINIMUM QUALIFICATIONS | +--------------------------------------------------------------------------+ | o Two or more years of experience in kitchen preparation and cooking | | | | o At least 6 months experience in a similar capacity | | | | o Able to communicate effectively with managers and kitchen personnel | | | | o Able to reach, bend, stoop and frequently lift up to 40 pounds | | | | o Able to work in a standing position for long periods of time (up to | | 9 hours) | +--------------------------------------------------------------------------+