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Line Cook - Dolce GE
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | ossining, New York |
About this job
Position Summary:
To participate in all activities, including food preparation, merchandise handling, ware washing, and cleanliness and sanitation procedures, for breakfasts, lunches, and banquets.
Essential Job Functions:
* Check with Sous Chef for daily objective
* Ascertain the du jour specials and methods of preparation and presentation
* Ensure all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef
* Clean and organize workstation. Maintain a clean and sanitary culinary environment in compliance with all local and federal health code
* Perform banquet and kitchen line functions as directed by the Executive or Sous Chef.
* Ensure assigned workstation has proper level of par stocks and supplies according to daily menus and banquets
* Check mise en place levels and adjusts to daily needs.
Requirements:
* This position requires a minimum formal education of a high school diploma and a minimum of one year job-related experience.
* Must have good communication skills.
Work Conditions and physical effort:
* Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day
* Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unleveled, slippery, or unstable.
To participate in all activities, including food preparation, merchandise handling, ware washing, and cleanliness and sanitation procedures, for breakfasts, lunches, and banquets.
Essential Job Functions:
* Check with Sous Chef for daily objective
* Ascertain the du jour specials and methods of preparation and presentation
* Ensure all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef
* Clean and organize workstation. Maintain a clean and sanitary culinary environment in compliance with all local and federal health code
* Perform banquet and kitchen line functions as directed by the Executive or Sous Chef.
* Ensure assigned workstation has proper level of par stocks and supplies according to daily menus and banquets
* Check mise en place levels and adjusts to daily needs.
Requirements:
* This position requires a minimum formal education of a high school diploma and a minimum of one year job-related experience.
* Must have good communication skills.
Work Conditions and physical effort:
* Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day
* Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be unleveled, slippery, or unstable.
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