Reports to: Executive Chef

Work Location: Brookstreet Hotel and the Marshes Golf Club

Supervise 2^nd Commis, 3^rd Commis and Stewards

Duties Include (but are not limited to):

• Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items following standards in a timely and efficient fashion to ensure no interruption to guest service.
• Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met

• Keeps work station clean and organized, including fridge's/freezers, countertops, and stove tops
• Prepares banquet menus ensuring they meet standards of quality, quantity, taste and presentation.
• Ensures that station opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensuring proper rotation, labeling, and storing of food to reduce food cost expense.
• Will operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared, and served safely following hotel and government Food Safety guidelines
• Report any deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/ Sous Chef on time
• Complete other job-related duties as assigned by your supervisor
• Assumes responsibility for the basic operations of his/her station for short periods when required in the absence of the Chef de Partie/Sous Chef

The Ideal Candidate:

• A minimum of 3-4 years of experience in a similar role.
• Must have good communication and interpersonal skills.
• Must be able to work flexible shifts.
• Valid Food Handlers certification
• Ability to work with and supervise other kitchen employees

• Strong organization and leadership skills

• Understanding of and ability to prepare foods using various cooking methods, including roasting, sautéing, grilling, frying, poaching, and steaming, is required.
• Advanced knife skills are required, including the ability to clean, cut, core, peel, and portion fruits and vegetables.
• Basic knife skills, including the ability to butcher, trim, and portion proteins, are required.