Knowledge and Skills:
- Health and sanitation knowledge
- Strong communication skills
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Grill / Saute / Garde Manger Requirements:
- Fine dining experience 2 years minimum or culinary arts degree wit 1 year fine dining
- Reliable transportation
- Ability to lift ~50 lbs.
- Able to be on feet and move swiftly for entirety of shift
- Adept knife skills
Grill / Saute Responsiblities:
$18-20 / Hr
- Attention to detail; know your weights, measurements and volumes
- Knowledge of equipment
- Ability to follow recipes
- Cleanliness and organizationl you know where everything is, and everything as a place
- Maintain clean workspace and all refrigerators
- Familiarity wit equipment and ability to multi-task to perform Sauté responsibilities
- Adherence and execution of menu and recipes
- Opens and/or closes te kitchen properly and follows the closing checklist for kitchen. Assisting others in closing the kitchen
- Follow all specifications to properly handle all product used in cooking, including covering, labeling, and storing pre-prepared foods
- Work with sense of urgency
- Ability to butcher, grill, sear and season meat, poultry, and seafood as per required
- Maintain par and stock levels of product required at station
- Execute menu to the executive chefs and Hanah's standards of quality
- Communicate effectively and listen to supervisors, team members and business representatives
- Able to work holidays, weekends, and overtime hours as needed
Garde Manger Responsibilities:
$18-20 / Hr
- Attention to detail; know your weights, measurements and volumes
- Knowledge of equipment
- Ability to follow recipes
- Prepare cold side of the kitchen product to ensure quality in adherence to recipes and standards
- Be able to taste, distinguish and determine among flavors to the appeal of the executive chef
- Cleanliness and organization, you know where everything is, and everything has a place
- Maintain clean workspace
- Adherence and execution of menu and recipes
- Opens and/or closes the kitchen properly and follows the closing checklist for kitchen. Assisting others in closing the kitchen
- Follow all specifications to properly handle all product used in cooking, including covering, labeling, and storing pre-prepared foods
- Work with sense of urgency
- Maintain par and stock levels of product required at stations
- Execute menu to the executive chefs and Hanah's standards of quality
- Communicate effectively and listen to supervisors, team members and business representatives