Rugby Cook

Townsend Management Co LLC•Birmingham, MI

8d•Onsite

About The Position

ESSENTIAL FUNCTIONS Ability to oversee the running of the kitchen in the absence of the Sous Chefs/Chefs. Ability to make informed decisions in absence of Sous Chefs/Chefs, when food issues arise, to ensure best possible guest experience. Be able to mentor and coach Cook 2’s and Cook 3’s to complete their job functions. An advanced knowledge and understanding of various cooking methods, ingredients, equipment and procedures. Have the ability to correctly identify, utilize and prepare food with all products and ingredients currently in use in the kitchen, with limited supervision. Ability to perform opening and closing duties of the kitchen. Identify and inspect all food products for quality Ability to move between/cover all stations in both kitchens, following hotel standards and SOPs. Ability to perform job functions with strong attention to detail, speed and accuracy. Be able to execute soups and sauces with little to no supervision. Ability to work well under pressure, with a sense of urgency for meeting production schedules and timelines for guest orders. Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. Set up any work station in either the outlet or banquet kitchen, with required mise en place, tools equipment and supplies according to standards. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Ability to safely and properly use all culinary equipment in the kitchen. Be able to follow recipe cards and prep lists accurately. Ability to create and execute daily specials for the restaurant, with final approval by the Chefs. Maintain safety, hygiene and cleanliness in and around the kitchen, meeting health department and OSHA standards. Attend all department meetings and company trainings

Requirements

Requires walking and standing to a significant degree.
Requires ability to move fingers and hands easily and quickly.
Requires oral communication with kitchen staff/hotel staff.
Requires ability to taste and smell (testing cooked food).
Requires reaching, bending, stopping, shaking, stirring and wiping.
Requires lifting between 20 to 50 pounds frequently, infrequent lifting up to 100 pounds.
The ability to learn and improve performance, must display solid level of proficiency in various culinary techniques.
Strong organizational skills and attention to Detail.
Display a professional sense of urgency.
Ability to work in a fast paced high pressure work environment
Self-Motivated
Good Verbal and Written Communication Skills
Positivity.
Ability to follow instructions and accept constructive criticism in a professional manner.
Ability to work in a collaborative, team environment.
High school graduate
4+ years experience in an upscale restaurant kitchen.
Both Line cook and banquet cook experience required.
Familiarity with weights and measurements in order to follow and multiply standard recipes.
Solid understanding of OHSA and Health Department standards.
Ability to work flexible shifts, including holidays and weekends.

Nice To Haves

Previous supervisory experience a plus.
Culinary degree or formal training preferred.

Responsibilities

Oversee the running of the kitchen in the absence of the Sous Chefs/Chefs.
Make informed decisions in absence of Sous Chefs/Chefs, when food issues arise, to ensure best possible guest experience.
Mentor and coach Cook 2’s and Cook 3’s to complete their job functions.
Correctly identify, utilize and prepare food with all products and ingredients currently in use in the kitchen, with limited supervision.
Perform opening and closing duties of the kitchen.
Identify and inspect all food products for quality
Move between/cover all stations in both kitchens, following hotel standards and SOPs.
Perform job functions with strong attention to detail, speed and accuracy.
Execute soups and sauces with little to no supervision.
Work well under pressure, with a sense of urgency for meeting production schedules and timelines for guest orders.
Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
Set up any work station in either the outlet or banquet kitchen, with required mise en place, tools equipment and supplies according to standards.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Safely and properly use all culinary equipment in the kitchen.
Follow recipe cards and prep lists accurately.
Create and execute daily specials for the restaurant, with final approval by the Chefs.
Maintain safety, hygiene and cleanliness in and around the kitchen, meeting health department and OSHA standards.
Attend all department meetings and company trainings