Full Time Italian Chef Jobs in Florida (NOW HIRING)

JOB DESCRIPTION

 Job Overview:    Plan, prep, set up, and provides quality service in all areas of restaurant production including, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Outlet Chef de Cuisine for service, to ensure all mise end places are completed to the satisfaction of set standards.  To ensure each employee will be able to follow the established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment

Standard 

Specifications:  Requirements represent minimum levels of knowledge, skills, and or abilities, to perform this job successfully. 

Qualifications:    

Essential: 

                 1.  High school diploma or equivalent vocational training certificate.

                 2.  5 years experience in the culinary field

                 3.  Ability to communicate in English with guests, co-workers, and management to their understanding.

                 4.  Ability to compute basic mathematical calculations.

                 5.  Ability to work all stations online

                 6.  Knowledge of food cost controls  

Desirable:

                 1. Culinary college degree

                 2. Food handling certificate

                 3. Sanitation Certificate.

                 4. Ability to communicate in multiple languages

Skills:      

                 1.  Ability to perform job functions with attention to detail, speed, and accuracy.

                 2.  Ability to prioritize, organize, delegate work, and follow through with assigned tasks

                 3.  Ability to be a clear thinker, remain calm, and resolve problems using good judgment.          

                 4.  Ability to work well under the pressure of meeting production schedules and timelines of food displays.

                 5.  Ability to handle multiple tasks at one time while maintaining a high level of professionalism.

                 6.  Ability to work well with others in a team environment.

                 7.  Contribute to the growth and success of the team.

                 8.  Ability to direct the performance of kitchen staff and follow up with corrections where needed

                 9.  Ability to motivate kitchen staff and maintain a cohesive team

                10. Ability to use all senses to ensure quality standards are met

Essential Job

Function: 

                1.  Ability to maintain a clean, neat, and organized work environment 

                2.   Ability to follow recipes, to increase or decrease recipes as needed.

                3.  Good knife skills

                4.  Can season food properly

                5.  Can properly follow all processes that are in place

                6.  Can communicate with all internal employees. {stewarding, service staff}

                7.  Can fill out all requisitions properly

                8.  Can follow all rules and regulations in the employee handbook properly

                9.  Properly rotate the product in the walk-in cooler.

               10. Clean and maintain equipment properly

               11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements 

               12. Can organize and set up workstations fast and efficiently.

               13. Rotate, label, and date all food on the station

               14. Ability to work in a fast-paced, intense work environment. 

               15. The Sous Chef is responsible for the support of all responsibilities of the partner outlet Chef de Cuisine

               16. Coordinates scheduling with outlet Chef de Cuisine

               17. Ensure all member special requests are met