Tournant - Brew Brothers (ElDorado - Reno, NV)

Description

Starting Pay: $19.00 USD

GENERAL SUMMARY OF DUTIES: The Tournant must be able to in the absence of the Room Chef assume responsibility of the entire operation of the kitchen including supervision and productivity of area crew. The Tournant must demonstrate a superior knowledge and the ability to instruct others in the essential functions that are listed below. The Tournant must be able to perform these functions in multiple kitchens.

EXAMPLE OF DUTIES/ESSENTIAL FUNCTIONS: (Includes but is not limited to the following.)

1. Follow Sanitation Safety Procedures and Daily Sanitation Guidelines & enforces them in restaurant and throughout all kitchens
2. utilize proper hand washing techniques
3. uniform must be clean and presentable
4. utilize sanitizer at work station and document (wash rinse sanitize)
5. maintain temperature log - cook to and hold time; includes hot and cold items
6. Must work as a team member
7. Inspect all shift employees as to adherence to dress code sanitation and work habits
8. Check all storage areas daily communicating any problems in food storage receiving handling and temperature control
9. Must have an interest and the skills required to train all employees in restaurant regarding kitchen skills required to produce menu
10. Must be able to communicate with coworkers and supervisors
11. Has the ability to work any station in any restaurant -has a thorough knowledge of all line positions
12. Must be able to follow plate presentation specifications recipe specifications
13. Portion control and food quality guidelines
14. Must keep current on industry trends regarding food plating and dining
15. Identify all food products in kitchen
16. Must have superior knife skills
17. Assist throughout all kitchen stations as required
18. Maintains Highest Food Quality
19. Understands all kitchen equipment and utensils and can teach others
20. Must have an understanding of waste control
21. Must make sure all kitchen products are rotated properly and used when product is at its freshest and best quality

GUEST SERVICE STANDARDS: Employee is required to meet the following Service Standards:PERFORMANCE REQUIREMENTS: Knowledge Skills & Abilities: Must have the ability to provide our guests with excellent customer service have excellent communication skills and observation skills and have an easygoing demeanor to ensure a fun and safe environment for our guests. Must be very familiar with the layout of all restaurants. Must have an educated palate. Must have superior knife skills. Responsible for maintaining kitchen sanitation as set by Washoe County Health Department Guidelines. Applicant must have a thorough knowledge of the preparation of vegetables and fruits meats poultry and game reconstituted foods stocks soups and sauces fish and shellfish egg and dairy products farinaceous foods and cereals; in all applicable culinary methods

EDUCATION AND EXPERIENCE:

Education: High School Diploma or equivalent preferred.

Experience: 1-3 years

Certificate/License: Must have a permit to work in the United States. Washoe County Health Card. Certified Food Management Certificate.

TYPICAL WORKING CONDITIONS:

TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Must be able to sort write and count in English. Must be able to push/pull and lift/carry 50 pounds unassisted. Must be able to work overhead. Must be able to tolerate repetitious hand/arm/wrist movements. Must be able to sit stand and walk. Must be able to grasp objects. Must be able to tolerate long periods of knife use. Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each. Must be able to tolerate hot to cold temperature fluctuations. On feet for many hours at a time. NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by Department Management.