Pastry – Chef De Partie Bourbon Steak PM Shifts

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    "requisitionDescription": "<div><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/23.49.19/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\">&nbsp;<link href=\"https://static.workforcenow.adp.com/mas/mdf-components/23.49.19/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><p id=\"isPasted\"><u>General Summary of Duties</u>:</p><p>Responsible to assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintain a high standard of cleanliness and sanitation in designated work areas</p><p><u>Examples of Duties (include but are not limited to the following)</u>:&nbsp;</p><ul><li>Assist with the preparation and display of high quality foods as established by the Chef de Cuisine</li><li>Ensure all stations are properly set prior to service and make the necessary corrections if needed</li><li>Provide training and experience to staff to adhere to the quality standards of the department</li><li>Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program</li><li>Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel</li><li>Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste</li><li>Assume Chef de Cuisine and Sous Chef responsibilities during absence</li><li>Perform additional duties and projects as assigned</li></ul><p><u>Position Requirements</u>:</p><ul><li>Minimum of three (3) years of culinary experience in a professional kitchen</li><li>Ability to speak, read, write and understand English</li><li>Professional demeanor appropriate for a luxury environment</li><li>Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP</li><li>Knowledge of all kitchen equipment operations</li><li>Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions</li></ul><p><u>Education</u>:</p><ul><li>High School education or equivalent</li><li>Culinary training or accredited apprenticeship program preferred</li></ul><p><u>Typical Physical / Mental Demands</u>:</p><ul><li>Must be able to stand and walk for prolonged periods of time</li><li>Must be able to bend, stoop, crouch</li><li>Must use hands to reach, grasp, handle, pull and push</li><li>Must have good near and far vision</li><li>Must be able to hear, talk, smell</li></ul></div></div></div></div></div></div>\n",
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