Overview

Responsibilities

• Prepare ingredients for cooking, including washing, peeling, cutting, chopping, portioning, weighing, measuring, and mixing ingredients.
• Prepare and present a variety of high-quality cold food items, including salads, charcuterie, hors d'oeuvres, cold appetizers, and plated dishes.
• Prepare cold foods and other assigned menu items with consistent quality and presentation.
• Assist with the preparation and execution of buffets, food stations, banquets, receptions, and special events.
• Collaborate with the Executive Chef and culinary team on seasonal menus, special event offerings, and other culinary initiatives.
• Work collaboratively with culinary and service staff to ensure timely, accurate, and efficient food production and service.
• Assist in training and mentoring junior culinary staff in food preparation, Garde Manger techniques, sanitation, and established kitchen procedures.
• Communicate food quality, inventory, equipment, or operational concerns to the appropriate culinary leadership.
• Maintain appropriate levels of mise en place and ensure food products are prepared and available for service in a timely manner.
• Portion and serve food using appropriate serving utensils and receptacles while maintaining established portion and presentation standards.
• Assist with plating and presentation of food items for individual service, buffets, banquets, and special events.
• Maintain proper storage, labeling, dating, rotation, and organization of food products.
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Wash, sanitize, and disinfect kitchen areas, work surfaces, tables, tools, knives, utensils, and equipment.

Qualifications

• High school diploma or equivalent preferred.
• Previous culinary, restaurant, hotel, catering, banquet, or food service experience is preferred.
• Previous experience in Garde Manger or cold food preparation is preferred.
• Knowledge of basic food preparation, cooking techniques, knife skills, and food presentation.
• Ability to read and follow recipes, production guides, and food preparation checklists.
• Knowledge of proper food handling, sanitation, and temperature control procedures.
• Strong attention to detail and commitment to food quality and presentation.
• Ability to work effectively as part of a culinary team in a fast-paced environment.
• Ability to communicate effectively with culinary leadership and team members.
• Ability to prioritize multiple tasks and maintain production timelines.
• Food Handler certification is required or must be obtained within the required timeframe.