Meat Cook | Rotisseur

ResponsibilitiesFabricates proteins and other meats respectfully and with careMarinates meats with close recipe compliancePre-mixes seasonings in accordance with recipeCooks meats, fish, and other foods, using steamers, revolving or other large ovens, meat roasters and other commercial cooking equipment or kitchen equipmentCarves meat for serving, and serves or oversees the serving of food, ensuring the prompt apportionment of food to tray lineStores and labels leftoversPerforms all of the above within allocated labor hours as per labor deployment chartMemorizes the menu, recipes and has a good understanding of the kitchen operations procedureCooking Skills - Knife CutsAllumette: A basic knife cut measuring ¼ inch × ¼ inch × 2½ inchesLarge Dice: A basic knife cut measuring ¾ inch × ¾ inch × ¾ inchMedium Dice: A basic knife cut measuring ½ inch × ½ inch × ½ inchSmall Dice: A basic knife cut measuring ¼ inch × ¼ inch × ¼ inchBatonnet: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inchesJulienne: A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inchesAbility to dice a 30 pound case of yellow onions in 25 minutes or less.Ability to slice a 20 pound case of squash in 12 minutes or lessGeneral Kitchen SkillsUnderstand and display proper handling of meat, fish, poultry, vegetables and dairy products in accordance with HACCP (Hazard Analysis Critical Control Point) standards; organize a speed rack in proper orderSet up mise en place for all stationsTake daily inventory of the production walk-ins, produce a production list based on this information and present it to the Chef-on-Duty for verificationKnowledge of large volume cooking equipment such as grills, griddles, stove tops, ovens, soup kettles, tilt skillets and steamers along with new equipment in the futureOperate machineries such as power mixers, slicer, emulsifier, steamer etc. upon completion of training with culinary management: documented with signature sheets.RequirementsAbility to lift up to 50lbsAbility to stand for up to 10 hoursA culinary degree or equivalent experienceProfessional demeanor and personal appearanceExperience in a fast-paced environmentCandidate has or is willing to obtain a Food Handler's CardIndividual has or is willing to obtain non-slip shoes for the first day of work