We are looking to hire a Kitchen Jack-Of-All-Trades for cold station, prep and plating. This is a seasonal position for a private club. Memorial Day to Columbus Day. Should be able to clean, stock, and maintain the kitchen as well as help with the preparation of meal ingredients. You should also be able to ensure that all work areas are properly sanitized. Paid training.
Responsibilities:
- Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.
- Knife skills - cutting, chopping, carving, dicing.
- Ability to fill-in at other stations when chefs are absent.
- Responsible for inventory, preparation and presentation of select dishes and food items.
- Able to work in a team-oriented environment and under considerable stress.
- Responsible for station hygiene and sanitation.
- May be required to assist with menu development, especially use of leftovers.
- Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients.
- Assisting kitchen staff to unload food supplies from delivery trucks.
- Properly washing and drying all dishes, utensils, cooking instruments and cutting boards.
- Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
- Packing take-out orders as needed.
- Removing garbage, replacing garbage bags, and washing garbage cans.
- Mopping and sweeping the kitchen areas as required.
- Storing ingredients and food items according to food safety standards.
General Skills
- The ability to stand for extended periods of time.
- The ability to safely use kitchen equipment and appliances.
- Strong communication skills.
- Excellent organizational skills.
Job Types: Full-time, Part-time, Temporary
Pay: $18.00 - $20.00 per hour
Expected hours: 30 – 35 per week
Benefits:
- Flexible schedule
- Paid training
Restaurant type:
- Casual dining restaurant
- Fine dining restaurant
Shift:
- 10 hour shift
- Day shift
- Night shift
Weekly day range:
Work Location: In person