Down2Earth Plant Based Cuisine - Chef Assistant - EmployNV Youth Hub

Age: N/A

•Maintenance of all areas following Health Department and FSS auditing

•Completion of all daily menus and food products on all parts of the line/kitchen

•Report any poor product or below-quality items to the sous chef or above immediately upon noticing

•Operate kitchen equipment including but not limited to oven, dough mixers, pizza oven, knives, stovetops, etc.

Food preparation to include:

•Washing, peeling, cutting, and seeding vegetables and fruits

•Weighing and measuring ingredients

•Methods of combination: stirring, mixing, whipping, breading, etc.

•Cooking: oven, sauting, frying, baking, grilling, boiling, roasting

•Maintain food storage and handling procedures

•Maintain food quality and nutritional standards

Perform technical culinary food production, portion control, and service standards:

•Follow the production schedule

•Maintain cooking temperature, product cooling, and labeling

•Lifting and moving equipment to and from workstations, stove, and refrigerator

•Stocks and maintains sufficient levels of food products at the station to ensure a smooth service period

•Follows proper plate presentation and garnish set up for all dishes

•Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures

•Will be required to possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment

•Responsible for assisting Chefs, Cooks & Pantry in preparing all food items following designated standards established by the Chef

•Responsible for putting away groceries by the Health Department