Breakfast Chef
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Department – Kitchen          

Job Title – Breakfast Chef

Reports To – Executive Chef

Position Summary – Serves meals by reviewing recipes; assembling, combining and cooking ingredients; maintaining equipment, inventory, and a sanitary kitchen.

Key Responsibilities

  • Plans meals by analyzing recipes; retrieving and ordering ingredients.
  • Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste.
  • Completes meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients; verifying doneness and taste; assembling and refrigerating cold ingredients.
  • Presents meals by placing and arranging hot and cold elements using plates, dishes, bowls, and baskets.
  • Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment.
  • Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
  • Accomplishes organization goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Qualifications and Requirements

  • 3 years Breakfast Cook experience required
  • Broiler, Sauté, and Garde Manger skill required
  • Knife and Sanitation skills required
  • ServSafe certification preferred
  • Must be Creative
  • Must be Diligent
  • Must be Organized
  • Must be Punctual
  • Must be Dependable
  • Must be Self Motivated
  • Must be able to lift 50lbs on a regular basis
  • Must be able to stand and be active for no less than 8-10hrs a day
  • Must be able to withstand high temperatures in work environment
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