Applicants to this position must reside within a 90 mile radius of the property.
Position Description:
Food & Beverage Specialty cooks are responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion, and presentation. Cooks at key production stations in the preparation of meats, fish, and poultry by braising, baking, roasting, (oven or rotating spit) and high-level skillet/saute work required in a four star fine dining restaurant.
Responsibilities:
- Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/saute work
- Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles
- Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan
- Knowledge of basic butchering
- Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirements
- Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures
- Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures
- Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications
- Ability to handle special dietary requests and to work with guests requiring special requests due to dietary concerns
- May prepare sauces a la minute using advanced sauce preparation techniques
- Prepares confits and compotes
- May bone and clean shellfish, cut, trim or grind meats, fish or poultry
- Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment for a four star fine dining restaurant
- Must demonstrate ability to present and discuss menu item preparation with Dinner Cooks, Order/Grill Cooks and Guests
Qualifications:
- Must be at least 18 years of age
- Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience
- Strong communication, proven leadership and interpersonal skills
- Experience with coaching and motivating employees
- Proven ability to create, read and understand recipes
- Understands the purpose of the knife and when to use it
- Strong organizational skills; Ability to lead a team in a very fast paced environment
- Motivates and encourages cast members through daily reinforcement and coaching
- Proven knowledge of culinary techniques and terminology
- Food Safety Certification or equivalent
- Ability to work with technology (plate costing buffet system, CAF? system, KDS, Work brain)
- Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events
- This role is Full Time and requires full availability for any shift, any day of the week, including nights and holidays
- Bilingual preferred
- Certification from CIA or equivalent
- Vocation school training or high school certification
- Culinary degree or equivalent
- Recommendation from school
- Basic wine knowledge
- Minimum 3 years experience in a restaurant management related role
- Full availability for any shift, seven (7) days per week, including nights, weekends, and holidays is preferred
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