| Пн, Фев 15, 2021 01:29am [Аноним] - 1179 d back | ↑↓ |
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Meet our Executive Chef, Kevin. Kevin is our very own craftsman of all things delicious. With more than 15 years of experience as a professional chef, he is commanding Journeyman's efforts to build a team of passionate, eager, and hard-working cooks as we set off on new adventures. If you'd like to learn from Kevin and join our team, we'd love to talk!
Basic Function:
The Line Cook is responsible for the daily preparation of food items and accompanying sides, sauces, relishes, dressings, and garnishes that appear on menus or as a feature pertaining to assigned station. The Line Cook shall exemplify the Culinary Team’s highest standards of quality, consistency and joyful service to the membership.
PRINCIPAL DUTIES:
- Report to work in uniform at posted scheduled times.
- Maintain high standards of quality and consistency to ensure guest satisfaction.
- Perform basic preparation techniques including slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers and food processors, etc.
- Perform basic cooking functions of baking, roasting, braising, sautéing, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing using appropriate kitchen equipment and tools.
- Ensure assigned work station is stocked with specified tools, supplies and equipment to meet the business demand; -Set up, maintain and break down assigned station.
- Prepare meats, seafood, vegetables, starches, and other items required for a la carte and special function purposes using established Staymaker recipes in accordance with Staymaker standards.
- Serve items in accordance with established portion and presentation standards.
- Ensure that food products are used in a timely manner.
- Use food preparation equipment according to manufacturers’ instructions.
- Ensure that all items needed for menu preparation are in stock; Notify Shift Leader or Executive Chef in advance of expected shortages and when supplies are low – before they run out.
- Handle raw or prepared foods and non-food supplies in a manner that is consistent with state sanitation/health regulations.
- Ensure proper storage procedures as specified by Health Department and Staymaker requirements (wrap, label and date).
- Assist in cleaning and sanitizing production equipment, work surfaces and kitchen (including storage areas and coolers)
- Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair or upkeep issues to Shift Leaders or Executive Chef.
- Prior to the shift, verify that applicable printer(s) on the line are in working order and there is enough paper available for the shift.
- When in doubt, clarify assigned tasks with Executive Chef or Shift Leaders first.
- Complete opening and closing duties as assigned to standards using established checklists.
109 Generations Dr
Three Oaks, MI
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