Assistant Chef

Dates: June 10th – August 15th

The assistant chef will work all aspects of the kitchen not limited to kitchen prep, cooking, and serving upwards of up to 1,000 people. The chef must be a highly organized professional who can effectively assist in running a kitchen while supporting personnel.

Responsibilities:

• Responsible for effectively running meals.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Establishes controls to minimize food and supply waste.
• Other duties as assigned.

Desired Qualifications:

• Culinary degree seeking student
• A well-rounded understanding of special dietary and allergy needs.
• Preparation of basic kitchen recipes.
• ServSafe certified with a strong focus on food safety- apply it to everyday operation.