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JOB REQUIREMENTS:
To include but not limited to:

• Providing and maintaining high quality standards and procedures in preparing and serving food.
• Ensuring all products are rotating on a first-in, first-out philosophy.
• Ensuring high-quality of food that leaves the kitchen en route to the customer.
• Ensuring all requisitions are processed properly and placed in designated area.
• Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
• Keeping the kitchen a clean, safe, and sanitary environment in which to work, and assisting the Chefs in all SNHD Sanitation procedures.
• Assisting in lowering of food costs and waste.
• Responsible for return of all food from Banquet functions, as well as family meal.
• Working one or two days ahead of his operation to ensure product delivery is on time and ensuring on days off that anyone covering has what they need to operate.
• Restocking all kitchen supplies and food items required for service.
• Properly labeling and dating all products to ensure safekeeping and sanitation.
• Maintaining a solid menu knowledge and attention to detail with plate presentation.
• Versatile in preparing all cold items to include, but not limited to, salads, dressings, garnishes and canapes.
• Plating desserts.
• Assisting Cooks and Master Cook as needed in execution of service and helping to prepare food for every aspect of the restaurant to include hot and cold banquets.
• Assisting Kitchen Helpers as needed in execution of service.
• Maintaining a high level of professionalism by exhibiting the Art of Excellence philosophy.
• Working as a team, assisting all guests' and employees' needs and inquiries.
• Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Following all procedures and policies set forth by the company, division and department.
• Following all health and safety regulations.
• 2 Years minimum experience in a similar position.
• Basic comprehension of English oral and written language.
• Ability to work off Recipes and Prep Lists that are posted.

QUALIFICATIONS:
(Include equipment knowledge/use)

• Basic knife skills.
• Ability to apply basic knife skills required for preparation.
• Able to read and measure recipes.
• Exhibits a basic knowledge, understanding and application of various cooking techniques.
• Full knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles
• Experience with interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Ability to lift up to 50 pounds.
• Physically able to walk and stand without assistance on various surfaces for an extended period of time.
• Knowledge of health and safety procedures.
• Ability to maintain a clean and organized work environment.
• Knowledge of weights and measures.

License Requirements:

• ServSafe Certification

Please submit your resume to Careers@venteuxchicago.com