The Chef is responsible for providing leadership to kitchen staff throughout food service. Leading the Sous Chef in monitoring kitchen activities. Expediting orders to ensure quality taste or presentation. Taking on additional responsibilities to ensure that kitchen staff has proper direction.

Duties include:

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties

Temporary food service personnel must be capable of performing the physical duties required in a commercial kitchenenvironment, including:

• Standing for extended periods

• Lifting food and supply items

• Bending and reaching

• Pushing or pulling carts

• Working in hot kitchen environments

• Performing repetitive tasks

Education:

High School Diploma or GED equivalent.

We are an Equal Opportunity Employer and celebrate diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status.