Culinary Intern - Job Corps

				Overview:

The Production cook provides technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities:

* Support restaurant chef/sous chef and supervisor
* Help to train staff.
* Control quality and consistency of all food served.
* Insure station is set for service 15 minutes prior to service.
* Insure all food supplies necessary for service are in appropriate supply on a timely basis.
* Assist in controlling food cost.
* Required to learn all menu items produced by assigned station.
* Refrigeration and serving of cold food.
* Production of orders.
* Help to make sure of product availability for all outlets items.
* Directs proper sanitation of all kitchen facilities and equipment.
* Keep kitchen clean and organize every day by any business
* Ensure staff follows Ecosure rules and procedures.
* Ensures that all kitchen equipment is in good working order.
* Help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
* Be on hands on control over daily food production.
* Monitors safety in the kitchen.
* Ensure food quality and consistency.
* Knows hotel and kitchen expectations and the proper guidelines.
* Help to checks and controls prep and inventory lists for kitchen staff.
* Help to check quality and consistency

Qualifications:

* Experience in a kitchen or hospitality environment preferred
* Must have the ability to stand for extended periods of time 
* Must be able to lift up to 50 pounds
* Holidays, evenings, and weekend availability
			

Apply

Share this job:

Share this Job

View company profile

Omni Hotels Management Corporation

Connect To Our Company