Essential Operations Job Functions
- Cold Kitchen Preparation: Prepare and execute all cold menu items, including salads, amuse-bouches, pâtés, terrines, ceviches, crudos, and chilled seafood.
- Maintain consistency and precision in plating, ensuring all cold dishes are visually stunning and balanced in flavor..
- Assemble charcuterie boards, cheese platters, and other specialty cold items with artistic presentation.
- Ensure all ingredients are fresh, properly stored, and handled with the highest level of food safety.
- Organization: Maintain a well-organized and clean garde manger station, ensuring all mise en place is prepped and ready for service.
- Efficiency: Work efficiently under pressure to maintain consistency in high-volume service and coordinate with othe stations to ensure timely execution of dishes throughout service.
- Ensure Compliance: Ensure all kitchen activities comply with health and safety regulations, including food safety and hygiene standards.
- Quality Control: Conduct regular checks for garde manger station on ingredients, food preparation, and cooking techniques to ensure consistency and quality.
- Handle Special Requests: Accommodate special dietary requirements and requests from guests while maintaining the integrity of the dishes.
- Collaboration & Teamwork: Mentor and train junior chefs on cold kitchen techniques and plating standards.
Skills and Abilities
- Experience: 2+ years of experience in a high-end restaurant, fine dining establishment, or luxury catering setting.
- Ability to work in a fast-paced environment and handle high-pressure situations.
- Strong knowledge of cold food preparation, charcuterie, cheese pairings, and advanced plating techniques.
- Excellent knife skills and a deep understanding of flavor composition.
- Knowledge of food safety and sanitation regulations.
- High level of organization, efficiency, and attention to detail.
- Ability to work well under pressure in a fast-paced environment.
- Passion for culinary artistry and creative presentation.
- Passionate about food, creative, team-oriented, and committed to continuous learning and improvement.
- Ability to take direction from Executive Chef, CDC and/or Sous Chef.
- Ability to work in a team environment
- Ability to lift and carry heavy objects (up to 50 lbs).
- Ability to work in a hot, fast-paced environment.
- Problem-solving skills and the ability to stay calm under pressure
- High attention to detail
Job Type: Full-time
Pay: From $17.00 per hour
Benefits:
- Employee discount
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Night shift
Work Location: In person
Report job
