Description
- Prepare and cook a variety of dishes according to recipes, portion standards, and quality expectations.
- Supervise and support kitchen staff during service, ensuring smooth workflow and communication.
- Monitor food preparation, cooking, and holding times to ensure timely delivery and food safety.
- Ensure cleanliness, organization, and sanitation of all kitchen areas and equipment.
- Assist with training new kitchen staff and provide ongoing coaching and feedback.
- Maintain inventory levels by tracking usage, assisting with ordering, and minimizing waste.
- Coordinate with the Sous Chef or Executive Chef to execute daily specials and menu changes.
- Uphold all food safety and sanitation standards, including proper storage, labeling, and FIFO rotation.
- Fill in for other cooks as needed and handle multiple stations during peak service times.
- Supervise the kitchen by directing employees on job duties and daily tasks.
- Assist Managers in documenting and evaluating employees.
- Create and implement the daily specials.
- Communicate observations of the performance of employees to culinary management.
- Always maintain soap and sanitation buckets at each station.
- Open kitchen and Close kitchen in the absence of culinary leadership.
- Adhere to all prepared written recipes for all menu items.
- Report out-of-stock items to the culinary leadership.
- Prepare all sauces and all dishes for breakfast, dinner menus.
- Help set up the restaurant and employee cafeteria buffet as applicable.
- Prepare all menu and featured items under the Executive Chef’s direction.
- Supervise and assist dishwashers and pantry personnel.
- Perform the duties of the Prep List schedule.
- Assist with banquet preparation.
Requirements
- 2+ years of cooking experience in a professional kitchen, with leadership experience preferred.
- Solid knowledge of cooking techniques, kitchen equipment, and food safety protocols.
- Strong organizational skills and attention to detail.
- Ability to lead by example and communicate effectively with team members.
- ServSafe or equivalent food safety certification (required or willing to obtain).
- Strong attention to detail, organization, and time management.
- Ability to follow recipes and take direction.
- Ability to work in a high-pressure, fast-paced environment.
- Physical stamina for standing, lifting, and working in a hot kitchen for extended periods
- Must be available for evenings, weekends, and holidays.
- Must know the English language to effectively communicate with guests, associates, and vendors.
- Ability to scrupulously follow all StepStone and hotel policies and procedures.
- Attend required meetings.