Senior Culinary Assistant

The Broiler Cook is responsible for providing technical and administrative assistance to the Executive Sous Chef, ensuring effective operation of the kitchen and food production outlets.

• Supports restaurant chef/sous chef and supervisor.
• Trains staff on culinary techniques and kitchen operations.
• Ensures quality and consistency of all food served, adhering to established standards.
• Prepares station for service 15 minutes prior to peak hours.
• Ensures timely availability of necessary food supplies and ingredients.
• Assists in controlling food costs through efficient ordering and inventory management.
• Learns and understands all menu items produced by assigned station.
• Handles and serves cold food safely, following proper refrigeration and storage procedures.
• Processes orders accurately and efficiently, meeting customer expectations.
• Ensures product availability for all outlets and dining areas.
• Maintains a clean and organized kitchen environment, adhering to health and safety regulations.
• Directs staff to follow sanitation and hygiene procedures, promoting a safe working environment.
• Conducts regular inspections of kitchen equipment to ensure optimal performance.
• Coordinates maintenance of walk-in coolers, including rotation of food products and cleanliness.
• Monitors and enforces safety protocols in the kitchen, minimizing risks.
• Ensures consistent food quality and presentation, meeting hotel and kitchen standards.
• Stays informed about hotel and kitchen expectations, policies, and procedures.
• Reviews and controls prep and inventory lists for kitchen staff, ensuring accuracy and efficiency.