-Ensure all products are rotating on a first-in, first-out philosophy.
-Ensure all requisitions are processed properly and placed in designated area.
-Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
-Identify and safely use all kitchen equipment.
-Regularly restock all kitchen supplies and food items required for service.
-Properly label and date all products to ensure safekeeping and sanitation.
-Apply basic knife skills required for preparation.
-Read and measure recipes.
-Maintain a solid menu knowledge and attention to detail with plate presentation.
-Versatile in preparing all cold items to include, but not limited to, salads, dressings, garnishes, canap?s and desserts.
-Exhibit a basic knowledge, understanding and application of various cooking techniques.
-Assists Cooks, Kitchen Helpers and Chefs as needed in execution of service.
-Work as a team, assisting all guests? and employees? needs and inquiries.
-Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
-Must have at least two years of food and beverage experience.
-Formal culinary training preferred.
-Must have a working knowledge of equipment to include, but not limited to slicing machine, juicer, and other small wares equipment.
-Must have a working knowledge of health, safety and sanitation procedures.
-Must have a working knowledge of weights and measures.
-Must have a professional appearance and demeanor.
Specific Job Functions:
-Follow the methods of food preparation and cooking, size of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef and/or Sous Chef.
-Set up workstation based on pars established by Chef and / or Sous Chef and by following station set-up sheets.
-Operate a specific station with others or individually.
-Test cooked foods by tasting and smelling them.
-Ensuring orders are handled correctly.
-Comply with occupational, health and safety standards.
-Ensure foods are stored and kept at proper holding temperatures, through the use of thermometers.
-Attend regularly scheduled staff meetings.
-Complete closing requirements as directed by Chef and / or Sous Chef.
-Perform all duties as deemed necessary for the success of the department.
-Perform other job related duties as assigned.
-Three (3) years? experience in a high-volume fine dining restaurant is required, preferably in a hotel or casino environment.
-Must have excellent knowledge of basic kitchen equipment and the ability to read, translate and execute recipes is required.
-Must possess interpersonal service skills, organization skills to plan time effectively and work without direct supervision required.
-Must be able to handle a fast-paced, busy, and somewhat stressful environment and work under pressure and meet deadlines.
-Knowledge of Health regulations necessary.
-Must be able to communicate effectively in English, in both written and oral forms.
-Must have interpersonal skills to deal effectively with all business contacts.
-Maintain a professional, neat and well-groomed appearance, adhering to Mayflower standards.
-Work varied shifts, including weekends and holidays.
-High School diploma or equivalent is required.
-Proof of eligibility to work in the United States.
Boutique Hotel in Greenwich 87 Rooms A restaurant with Contemporary American Cuisine