On-Call Chef

Essential Duties: Prepares meat, fish, poultry and other items Properly operates stoves, grills, fryers, broilers, knives and utensils Keeps stations clean at all times Turns on/off all stoves, flat tops, ovens, deep fryers, and other equipment Checks in/out with Executive Chef or Sous Chef Skillfully and efficiently prepares and cooks cuisine from proprietary recipes Ensures preparation and presentation represents freshness and consistently high quality Ensures portion control and food cost measures are maintained. Works to minimize waste. May assists with inventory, purchasing and receiving Follows safe food handling, sanitation and accident prevention principles Executes cleaning and maintenance of kitchen areas and equipment as directed Inform Executive Chef of any abnormalities in food quality Completes opening and closing duties; cleans and organizes station. Undertakes special projects as assigned Must be available to work a flexible schedule including weekends and holidays Provides support for special events as needed Required to work within all applicable Local, State and Federal laws and regulations Required Skills/Abilities: Proficiency with cooking techniques, safe food handling, and kitchen operations Good communication and teamwork skills Ability work as part of a team in a fast-paced environment Ability to follow instructions and maintain high-quality standards ServSafe Certification Required Education/Experience 3+ years of experience in a fine dining, private club, or high-volume kitchen preferred Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, employee must be able to tolerate varying stress levels, temperature, illumination, and air quality. Must be able to maneuver through all areas of the kitchen. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to tolerate hot temperatures in excess of 140 degrees and extreme cold temperatures as low as 10 degrees below zero. Must be able to carry and lift up to 100 lbs. Must be able to push and pull food carts weighing up to 500 lbs. Must be able to operate equipment. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity. Must be able to respond quickly and efficiently during periods when many orders arrive at station at the same time. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud.