Executive Chef, Seasonal Full Time

Responsibilities

Prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

• Prepare, pre‑cook and/or cook food products as directed.
• Prepare “mise en place” (setting in place of foods, garnishes, sauces, dishes, cutlery, etc.) and other products as required for high volume production.
• Clean kitchen equipment after use according to health and safety policies and procedures.
• Label, date, store and rotate food and beverage products in appropriate storage areas.
• Communicate effectively with all appropriate operational departments.
• Report needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Qualifications

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