Duties and Responsibilities
* Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and other kitchen equipment.
* Assume full responsibility for the quality of products served.
* Check incoming produce, ensuring all food merchandise is in accordance with ordering sheets, receiving records and purchasing specifications.
* Know and consistently comply with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
* Follow proper plate presentation and garnish set up for all dishes.
* Assist in controlling the outlet operational budget, ensuring that costs are strictly controlled to maximize profitability.
* Have a complete understanding of and adhere to the policy relating to fire, hygiene and safety.
* Ensure all equipment and working areas are kept clean and in good working condition.
* Maintain and exceed the guidelines and standards of service and operation.
* Strictly adhere to LQA standards and guest comments.
Qualifications
* High school diploma or equivalent and at least 2‑4 years of kitchen experience in a full‑service outlet or similar setting; hospitality diploma/degree from a recognized hospitality school is preferred.
* Knowledge of broiler equipment, meat and fish cookery, proficient knife skills and understanding of the farm‑to‑table concept.
* Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
* Fluent in English.
* EU passport or valid Swiss work authorization required.
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