Executive sous chef
Knowledge and Skills:
- Culinary arts degree required
- Basic management skills with knowledge of food and labor cost controls
- Knowledge of ordering procedure of produce, dairy, meat, fish, and grocery products
- Health and sanitation knowledge
- Strong communication skills
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes
Essential Responsibilities and Requirements:
- Fine dining and upscale restaurant experience of 5 years, or culinary arts degree and 2 years fine dining experience
- Lead line cook or kitchen manager experience to show ability to develop a team and lead in a supervisory role
- Passion for culinary excellence shown through high end service and job history indicating initiative and upward progression
- Familiarity with all aspects of a fine dining kitchen operation
- Assists executive chef with kitchen preparation and operation
- Knowledge of all kitchen stations to assist and train team members
- Communicates performance expectations and advocates to encourage other by both leading by example and building mutual trust and respect among team members
- Maintain complete knowledge of correct maintenance and use of equipment, properly and safely
- Ensure that theft of restaurant property and product is prevented
- As and when required, give support, guidance, and any appropriate training to members of the kitchen staff
- Opens and/or closes the kitchen properly and follows the closing checklist for kitchen. Assisting others in closing the kitchen
- Performs other duties as requested, such as cross-training, moving supplies and equipment
- Ensuring that quality and quantity standards are being met
- Maintain internal cleanliness of all refrigerators and kitchen
- Able to work holidays, weekends, and overtime hours as needed
Physical Requirements:
- Exerting up to 20 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
- Ability to be mobile for a minimum of 6 hours on your feet
barprep / barback
Barprep and Barback Required Attributes:
Barprep $16-20 / Hr
Barback $12-15 / Hr, Plus tips
- Must have 6 months or more of experience
- ServSafe TIPS certified
- Knowledge of mixing, garnishing and serving drinks
- Willing to learn about new drinks and cocktails, also having the desire to learn and grow
- Team player mentality. Thrives on jumping in when needed, not afraid to ask for elp
- Excellent communication skills
- Ability to assist bartenders if needed
- Ability to keep the bar organized, prepped, stocked and clean
Physical Requirements:
- Exerting up to 20 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
- Ability to be mobile for a minimum of 6 hours on your feet
Garde Manger / Line cook
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