Responsibilities
* Adhere to the food safety standards and occupational health & safety rules and regulations.
* Inspect food preparation and serving areas to ensure observance of secure, sanitary food‐handling practices.
* Reporting to the Chef.
* Communicate with the waiters before the service.
* Season and cook food according to recipes or personal judgment and experience.
* Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
* Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
* Portion, arrange, and garnish food. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
* Making dessert and arrange to serve.
* Bake, roast, boil, and steam meats, fish, vegetables, and other foods.
* Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
* Regulate temperature of ovens, broilers, grills, and roasters.
* Estimate expected food consumption; then requisition or purchase supplies or procure food from storage.
* Check deliveries.
Pay: $76,515.00 – $80,000.00 per year
Work Location: In person
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