Preparation and service of food for daily operations in accordance to menu specifications and Chilton Club standards maintaining all aspects of assigned station.
– Prepare menu items using various basic cooking methods, techniques and knife skills
– Maintain knowledge and ability to execute menu items of assigned station culinary functions.
– Execution of menu items as directed by culinary management or supervisor meeting set quality and time goals without compromise. Ensure spoilage/waste are kept to a minimum by utilizing proper quantities and rotating products.
– Communicate to culinary management and advanced level cooks operational issues, through verbal and non- verbal methods, including but not limited to station inventory, product quality, equipment issues and failures.
– Ensure general sanitation, food safety protocols and allergen procedures in accordance with established Chilton Club standards and Boston Department of Public Health food service codes. Maintain a clean and well-organized area, included but not limited to, work station, reach-ins, walk-ins and storage areas.
Maintain basic knowledge of menu items and recipes related to assigned station.
– Report to work station within scheduled time, in full uniform adhering to set grooming standard.
– Fill requisitions for food and general sundries form storeroom, transport and store product for use in main kitchen.
– Maintain professional climate between culinary, wait staff and management
– Ensure that all equipment is in good repair, is clean, and is operating to specifications.
– Maintain safety standards throughout department