Station Chef

Job Description

Job Description

Benefits:

• Employee discounts

The Pinery is currently seeking a line cook or station chef - who has a very important role in our kitchen. The person(s) in this role(s) will cooperatively work with Chef in making and executing quality dishes and presentation 100% of the time. You will be responsible for setting up the prep station, stocking inventory, and preparing meals for dine-in and take-out while maintaining high sanitation standards.

This position is ideal for those who have gained considerable experience (minimum 3+ years for The Pinery) working in commercial kitchens. Preference will be given to those with culinary education. This is an important job in any kitchen that comes with a lot of independence. This team is responsible for all culinary dishes that are prepared in their section. Because of this, a successful candidate must be very knowledgeable about his or her station(s), as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. This person must also be able to communicate openly and efficiently with other culinary team members on duty.

Duties and Responsibilities Store, gather, wash, cut, season, cook, and plate quality ingredients in an efficient and effective manner required for a variety of stations (example: Pantry, Sautee, Dessert) and/or as directed by Chef while following set recipes & guidelines set forth by The Pinery.

Culinary Team Duties and Responsibilities Maintain a clean, organized and safe work area in accordance with the State of Floridas food safety and health & safety standards. Ensure proper storage of all food ingredients in their respective areas, using proper rotation methods and labeling procedures. Report all equipment problems/maintenance concerns and food product discrepancies to the Chef or management of The Pinery. Prioritize and organize tasks for speed and customer driven quality assurance. Handle/clean kitchen equipment carefully and safely to prevent damage or injury; return equipment to its designated area at all times. Contribute positively to a team focused environment and maintain a proactive and positive relationship with both BOH and FOH staff to ensure guest satisfaction is optimal. Contribute to innovative menu development ideas on a consistent basis. Effectively communicate with other team members during meal production to ensure other collaborations or dishes needed to fulfill the order are completed in a consistent, timely manner. Work towards learning multiple stations and cross-train with teammates. Stock inventory and supplies and wash dishes within dish area as needed. Must be a self-motivated, self-directed worker who requires minimal supervision with the ability to multi-task duties and work under pressure.

Requirements: Proven food preparation and food handling experience with certificate. In-depth knowledge of restaurant best practices and cooking methods. Excellent listening, communication and organizational skills. Willingness to work as part of a high-energy, efficient team (both Front and Back) in a fast-paced environment.