Role & Responsibilities
• Assist in the daily operation of the culinary operations, as needed
• Work the line as instructed, producing exceptional dishes that represent BHIC standards
• Adhere to recipes, producing quality, high-end dishes consistently
• Understand all parts of the menu, being able to recreate each one
• Lear and master all recipes, kitchen protocols, and procedures
• Maintain the organization of all storage areas and products, ensuring a clean work area
• Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations
• Ensure adherence to all health codes, periodically checking compliance
• Maintain adequate ticket times for Member experience
• Complete all opening, closing, and side duties, as needed and instructed
• Help maintain food costs by decreasing waste
• Be detail-oriented and able to prioritize in a fast-paced environment
• Solve problems, work as a team, be a leader, and inspire happiness
• Maintain up-to-date credentials, certificates, and licenses, as applicable
• Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned
Qualifications & Education Requirements
• Proficient knowledge of kitchen operations
• Must possess attention to detail, follow-through, creativity, and a high level of motivation
• Ability to communicate effectively and professionally
• Willingness to learn and accept instruction
• Must possess a positive attitude and good work ethic
• High-end/Fine Dining culinary experience in a hospitality environment required
• Prior kitchen operations experience required
• High School Diploma or GED required
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