An experienced cook focusing on Mediterranean cuisine who can accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation with authentic Mediterranan presentation, including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Duties & Responsibilities:
§Prepares a variety of meats, seafood, poultry, vegetables and other food items using Mediterranean recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
§Assumes 100% responsibility for quality of products served.
§Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
§Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
§Portions food products prior to cooking according to standard portion sizes and recipe specifications.
§Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
§Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
§Follows proper plate presentation and garnish set up for all dishes.
§Handles, stores and rotates all products properly.
§Completes required tasks within assigned time frames.
§Tracks and reports any food waste.
§Assists in food prep assignments during off-peak periods as needed.
§Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
§Cooks only items generated from the restaurant point-of-sale system
§Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager.
§If a meal is returned for any reason, correct the problem and report the return to the manager.
§Attends all scheduled employee meetings and brings suggestions for improvement.
§Performs other related duties as assigned by the manager-on-duty.
§A minimum of 2 years of experience in Mediterranean cooking.
§Must be able to communicate clearly with managers, kitchen and dining room personnel.
§Be able to reach, bend, stoop and frequently lift up to 40 pounds.
§Be able to work in a standing position for long periods of time (up to 9 hours).
As a roadside resort we serve three distinct clientele. One is our cabin guests, another are tourists passing through the area and the third are local people who live in the area and may travel as much as 100 miles to eat at the restaurant. Because of our remote location flexibility is required. We may ask you to work a split shift, cooking lunch, having a break and then returning to work a dinner shift. We sometimes have guests arrive late and need to keep the café opened a bit longer to accommodate them. A high level of guest service is expected and only those people willing to provide this should apply for this job. A strong teamwork ethic is also required and all coworkers should also be considered as guests. Adherence to all employee policies is required. If staying at the employee accommodations provided by River Dance Lodge adherence to all applicable rules is required