Assist the assigned Chef de Partie, Chef de Cuisine, or Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards.

A Little About You:

• Present initiative and ingenuity with only general supervision.
• Maintain an optimistic personality to handle a high-pressure environment.
• Exhibit a sense of maturity and leadership while functionally multi-tasking with speed and grace.
• Maintain a clean work station and assist with prep and cleaning.
• Possess a working knowledge of the front and back of the house.
• Assist other team members as needed and any reasonable requests from management.

What You Get To Do:

• Read, understand, and execute standardized recipes as well as development of new recipes.
• Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste.
• Ensure attractive placement of food items, show pieces, etc. on display where required.
• Receive food/event orders and prepare them to specifications.
• Make logical decisions relating to par levels.
• Possess the ability to read banquet BEO.
• Set up daily mis-en-place.
• Send for requisitioned items from storeroom, personally verifying both quantity and quality.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Reorganize refrigerators, re-stock items up to par, and reorganize section for next meal preparation.

WHAT YOU NEED TO BE SUCCESSFUL:

• Must be able to communicate effectively with fellow associates, supervisors, managers, and staff.
• Must be able to sustain a fast pace while staying focused on the finest of details.
• Take pride in being the final ‘inspector’ for our product, approving it before it is presented to the guest.
• Must be able to understand and utilize Shore Lodge’s expeditor system.
• Able to function with prolonged periods of standing and walking in a hot kitchen environment.

• Opportunity to develop new recipes.
• Exposure to high-pressure culinary environment.
• Collaboration with a dedicated culinary team.
• Focus on food quality and presentation.

• High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience.
• 5+ years in the culinary industry.
• Ability to read and prepare standardized recipes.
• Understanding of proper food handling, equipment, and utensils.
• Strong communication skills.
• Ability to multi-task while maintaining organization.
• Knowledge of fire and safety standards in the kitchen.