CHEF/COOK ----------------------------------------------------------

Qualifications:

- 25-40 years old
- 2-3 years minimum work experience
- Have knowledge of small and large scale cooking of a full range of products including working the broiler, deep fryers, flat grill, salads pasta and stir fry and pizza
- Proper knife handling techniques as well as knowledge of cooking temperatures, from doneness of steaks to proper holding temperatures
- Are passionate about great food and team work
- Performs task either independently or under minimum supervision
- Demonstrate willingness to learn new skills
- Have a flexible schedule to be able to work early mornings/afternoons/late evenings
- Previous “station chef” experience is preferred
- Must have a strong knowledge of basic cooking, culinary techniques and quality standards
- Knowledge of maintenance and care of culinary facilities, equipment, supplies and materials
-Cooking terminology, weights and measures, conversions and equivalencies
- Introductory baking and meat cutting
- Required to work well in pressure situations and be comfortable in running a complex and demanding station
- Highly organized and self motivated
- Able to work in fast paced environments
- Ability to work in an environment that encourages and foster teamwork, participation, creativity, openness, honesty and mutual respect