SUMMARY:

Responsible for daily production, set up and execution of grill, sauté or fry station. Ensures dishes are prepared to exceedingly high standards in a timely, safe and efficient manner.

RESPONSIBILITIES

Operations Cook all meat, game, poultry, fish to specified temperatures. Prepares sauces and accompanying garnishes for all hot menu items. Plate composed restaurant dishes in an eye appealing manner. Covers, dates and neatly stores all meats, poultry and seafood. Assists other team members in prep, production and service working together as one team unit. Completes daily cleaning closing list as specified by Executive Chef and checks out with closing supervisor. Sets-up, maintains and breaks down meat/ poultry/ fish cutting station. Notifies sous chef in advance of all expected shortages. Completes daily prep lists for station mise en place and special events. Makes recommendations for maintenance, repair and upkeep of the broiler area and equipment. Attends staff meetings. Assists with other duties as instructed by supervisor. Maintain a positive, engaged attitude at all times when on club property. Safety and Sanitation Responsible for consistent use of safe work practices by all restaurant, banquet, pastry and dish staff. Understand and consistently follow proper sanitation practices including those for personal hygiene. Ensure the daily closing checklist has been completed prior to leaving. Ensures storage areas (coolers included) are labeled, clean and free of debris. Ensure food storage areas are secured prior to leaving the building.

QUALIFICATIONS

Working toward culinary associate degree or 1 year's relevant kitchen experience. Adequate knife skills, able to cut and portion various meats, poultry and fish. Understanding of cooking meats, fish, shellfish, and poultry to specific temperatures. Certified in food safety, or desires to become certified. Regular and predictable attendance required.

PHSYICAL DEMANDS AND WORKING CONDITIONS

Must be able to work in a busy environment while maintaining organization, attention to detail and focusing on cleanliness. Ability to be on feet for up to 100% of the prescribed shift. Ability to lift 50 pounds, able to stand, bend, stoop, twist and turn for prolonged periods of time. The position will require working inside and outside various times of the year.