Flourish Culinary Services

Flourish Culinary Services | Assistant Chef 

Assistant Chef | Skill Requirements:

A strong candidate for the role of Assistant Chef would ideally have a cursory understanding of ingredient substitutions, flavor balancing, food safety/handling, and maintaining a clean workspace. This is someone who is organized, efficient, works well in a team environment, and has flexibility in their schedule. Basic skill requirements include:

• Confidence and ease working in a compact and often busy commercial kitchen environment showcasing awareness of one’s surroundings and a respect for others’ work stations.
• Strong knife skills.
• The ability to incorporate creativity into food preparation, plating, and to use discernment when following recipes as it is appropriate. 
• Knowledge of basic weights and measures, with ability to scale appropriately when necessary.
• Comprehension of culinary and kitchen terminology and equipment.
• Strong ability to work with little supervision.
• A reliable form of transportation that does not often hinder where and when one is needed.
• Example of skills shown during a paid, working interview

Preferences (not required)

• ServSafe food handler certification 
• Valid driver’s license

Assistant Chef | Role Description:

• Prepare the food prep station by gathering the necessary equipment, ingredients, and tools. Personal cooking items such as cutlery and cutting boards etc. may be brought to and stored at Findlay Kitchen for continual use but is not required.
• Executing multiple recipes simultaneously and preparing the ingredients for each recipe. 
• Packaging/labeling food items and organizing them by client in the cooler. Cooler organization of meals is a crucial aspect of client satisfaction and longevity.
• Breaking down prep stations following proper cleaning and sanitizing protocols relating to surface areas and dishes, properly disposing of trash, and returning items to storage..
• Shopping for grocery needs on occasion with specific direction from the Chef in charge. Payment will either be made with a company card, or when using personal cards, will be reimbursed.
• Keeping personal cooking and storage areas organized with keen awareness for inventory levels, the tracking of equipment when storing, and returning items to their designated areas to avoid future confusion and inconvenience.

Time Commitment:

• PART TIME - Morning hours - typically  Mon. through Wed. at Findlay Kitchen in OTR Cincy.
• Average 15-20 hours per week, with likelihood of more as business grows.
• Most evenings and most weekends off. 
• Occasional Saturday, Sunday or evening hours for classes, catering gigs or pop-ups.

Compensation:

• Pay is commensurate with experience, starting at $18/hr with possible adjustment after 30 days.

Chef Rhonda Marcotte is a Cincinnati native with over 25 years of experience in the food industry, and working as a personal chef since 2005. She strives to create a cooking atmosphere that is inclusive, encouraging, collaborative, respectful and fun. You will not find the fast pace of the “line” in her space, even though speed and efficiency are still highly prioritized. She creates meals and events from a place of caring, nurturing and calm as much as possible, especially when it comes to cooking for her clients in treatment for or recovering from Cancer. Flourish’s mission is to allow people space to thrive and enjoy life, even in difficult or stressful times. It’s important to bring that energy to the kitchen, and ultimately, to the table.