JOB TITLE: Fine Dining Cook
Do you dream about creating recipes? Do you measure everything in ounces, grams and pounds? Do you sharpen your knives on a daily basis? If you have answered yes to any of these questions, then this position is for you!
JOB FOCUS:
Focus is on, but not limited to the following:
- Knows and executes the service guidelines outlined in the training manual with extreme attention to detail.
- Promotes the company’s high level of service standards by exhibiting friendliness and a hospitable attitude. Displays full knowledge of the restaurant, McClain Camarota Hospitality Group and its history, and current/upcoming/past menus.
- Follows culinary standards when preparing food (proper knife cuts, cooking, and plating techniques). • Uses the tools provided in the kitchen correctly and safely for the purpose of their intended use.
- Maintains a professional environment with coworkers, assists others when needed, and promotes a safe and clean environment.
- Follows all recipes as given, works with Chefs to make changes on recipes if directed.
- Refers all questions from FOH positions back to the Expediting Chef.
- Cooks tickets in sequential order, working multiple tickets when prudent.
- Informs the Chef on Duty of any delays in cook time.
- Verbally responds to the Chef on Duty when they make a call to the line.
- Prepares all food orders within a timely manner, ensuring that any modifications specified by the ticket or Chef are produced correctly.
- Has knowledge of cook times on items coming from the station - all items on one course on the ticket should be put up at the same time.
- Ensures food prepared for guests with allergies never come in contact with any allergens.
- Maintains a clean and organized station throughout service, including floor cleaning in pre-service, service, and post-service.
- Documents progress of station by following prep sheets and filling out logs necessary for proper sanitation guidelines.
- Maintains appropriate par levels on food items on station, based on prep lists and chef’s discretion.
- Notifies Chef on Duty when par level reaches ordering level.
- Properly labels all food products based upon health code guidelines and closes station according to Chef’s guidelines.
- Communicates with BOH management about ordering and shortages regarding food products and discuss and adjustments with Chefs prior to changing.
- Assists in maintaining a clean and orderly dry storage and walk-in.
- Follows FIFO when pulling and storing food or ingredients.
- Cleans all equipment associated with their station regularly and based on chef’s discretion.
- Informs the Chef of any equipment or maintenance problems encountered.
- Breaks down the full station at the end of service. Stores food and ingredients with proper labeling and storage, brings all pots, pans, and other cooking utensils to the dishpit for cleaning, and wipes and sanitizes all surfaces.
- Follows all OSHA working standards and regional health codes. • Further duties not currently listed in this outline may be added at the manager’s discretion
DESIRED QUALIFICATIONS:
Prefer a minimum of one (1) year work experience in fine dining
Must be able to communicate effectively in English
Has working knowledge of equipment and utensils
Has working knowledge of health, safety, and sanitation procedures
Has working knowledge of weights, measures, and various cooking techniques
Able to work varied shifts including weekends and holidays
EDUCATION:
