Responsibilities:

• Knowledge of all cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work
• Proficient in all stations in the kitchen and multiple cooking skills including: Pastry, Sauté, Fry, Grill, Pantry, Prep and Expo positions
• Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles
• Proven ability to create menus, recipes & production procedures
• May be required to write and price custom menus for banquet events
• Ability to inventory product, read menus (BEOs, Private Dining Orders, Restaurant Orders) and estimate food requirements to create a production plan
• Responsible for daily food orders and production schedules
• Assist with providing overall culinary supervision including recognition programs and appreciation events
• Partner with Front of House to ensure Cast training/product knowledge to ensure smooth operation
• Knowledge of basic butchering
• Working knowledge of cost controls
• Maintains standards and specifications related to food preparation/handling on a daily basis
• Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion and presentation
• Knowledge and thorough understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures
• Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures
• Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications
• Cleans kitchen equipment
• Ability to handle special dietary requests and to work with guests requiring special requests due to dietary concerns
• Cold and hot holding equipment and food checklist conducted daily

Basic Qualifications:

• Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years of related experience
• Strong communication, leadership and interpersonal skills
• Experience with coaching and motivating employees
• Adept at troubleshooting and can calmly handle difficult situations
• Proven ability to create, read and understand recipes
• Strong organizational skills; Ability to lead a team in a very fast paced environment
• Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members
• Motivates and encourages cast members through daily reinforcement and coaching
• Demonstrates excellent guest service skills and is able to give appropriate service recovery
• Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology
• Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain)

Preferred Qualifications:

• Vocation school training or high school certification
• Culinary Education Degree or equivalent
• Certification from CIA or Equivalent
• Basic Wine Knowledge
• Minimum 3 years experience in a Restaurant Management related role
• Recommendation from school
• Food Safety Certification or Equivalent