Assists Chef in providing leadership, training abd quality control.
Maintains inventory and performs administrative duties as needed.
May assist in managing staff, training and discipline.
Insures company policies are followed, reacts to situations and handles properly.
Asssists in production and assigns work and cleaning assignments. Insures they are completed to company standard.
Sets up and organizes workstations.
Determines prep and stock levels based on expected business.
- Is able to demonstrate basic cooking techniques and terms including: frying, broiling, sautéing, baking, grilling, knows cooking times and correct doneness.
- Is able to demonstrate proper use, breakdown, cleaning, and sanitizing of common kitchen equipment including: ovens, broilers, fryers, griddles, stove tops, scales, slicers, mixers, can openers ,etc.
- Maintaining kitchen, stock areas, buffets, equipment, and food products consistent with health department guidelines and standards.
- Is responsible for quality and presentations of all food products in outlet, including buffets, banquet functions in outlet, as well as plated meals from line, desserts and salads.
- Is capable of interacting with guests: explaining menus/specials, listening and responding to questions, uses good judgment when dealing with guest situations or complaints.
- Capable of working as a team member, able to communicate and interact with employees, guest, management, and peers.
- Must be able to maintain calmness in stressful situations.
- Must be physically capable of lifting 50-80 lbs., performing duties that require bending, lifting, reaching, and turning, also must be able to stand up to 8 hrs. or more if needed.
- Other duties assigned by management.
Qualified candidates my appliy online at http://www.galtcareers.com.
EOC/Drug Free Workplace