Responsibilities

• Works under the direction of chefs to complete assigned daily tasks
• Follows prep and recipe lists precisely
• Follow directions accurately and efficiently provided by management.
• Oversees their designated station and holds responsibility for all items produced.
• Collaborates with BOH staff to ensure food quality and standards are met
• Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management.
• Stocktaking and ordering supplies for designated stations
• Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs
• Taking initiative to assist in various kitchen areas as necessary or when the need arises
• Oversee staff meal production from assigned station with quality and intention
• Prioritize standards when using product following FIFO
• Complies with and has good knowledge of all health department requirements of food safety and hygiene - including, but not limited to labeling, time and temperature.
• Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication.
• Follows safety and emergency procedures to protect staff, guests and property
• Maintains thorough understanding of industry and stays abreast of industry trends
• Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment
• Performs other duties as assigned by supervisor/manager

Requirements

• Demonstrate an unparalleled commitment to your work
• 1 or more years experience 
• Ability to work in a fast-paced, chef-driven environment
• Ability to work collaboratively as part of a team
• Ability to take direction well and pivot priorities quickly and efficiently
Thinks clearly, quickly, and maintains concentration during high pressure situations

Physical Requirements

• Must be able to work on your feet for at least 8 hours
• Must be able to move, pull or lift at least 35 pounds
Must be able to climb stairs multiple times per shift

The Soiree Hospitality Group  is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity.

Must be eligible to legally work in the United States. 

Responsibilities

• Works under the direction of chefs to complete assigned daily tasks
• Follows prep and recipe lists precisely
• Follow directions accurately and efficiently provided by management.
• Oversees their designated station and holds responsibility for all items produced.
• Collaborates with BOH staff to ensure food quality and standards are met
• Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management.
• Stocktaking and ordering supplies for designated stations
• Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs
• Taking initiative to assist in various kitchen areas as necessary or when the need arises
• Oversee staff meal production from assigned station with quality and intention
• Prioritize standards when using product following FIFO
• Complies with and has good knowledge of all health department requirements of food safety and hygiene - including, but not limited to labeling, time and temperature.
• Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication.
• Follows safety and emergency procedures to protect staff, guests and property
• Maintains thorough understanding of industry and stays abreast of industry trends
• Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment
• Performs other duties as assigned by supervisor/manager

Requirements

• Demonstrate an unparalleled commitment to your work
• 1 or more years experience 
• Ability to work in a fast-paced, chef-driven environment
• Ability to work collaboratively as part of a team
• Ability to take direction well and pivot priorities quickly and efficiently
Thinks clearly, quickly, and maintains concentration during high pressure situations

Physical Requirements

• Must be able to work on your feet for at least 8 hours
• Must be able to move, pull or lift at least 35 pounds
Must be able to climb stairs multiple times per shift

The Soiree Hospitality Group  is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity.

Must be eligible to legally work in the United States.