Kitchen Chef - Blue Nami Group

Kitchen chef's are largely responsible for all kitchen food production operations and takes a lead in directing kitchen prep crew operations along side the head kitchen chef. Superior culinary skills/experience is preferred. Must be observant, have a refined palate and high standards of excellence with emphasis on cleanliness and food safety. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able and willing to develop and train more staff members, work cleanly, efficiently, and with respect for quality ingredients and careful attention to preparation.

Basic Functions

• Prepares food required for lunch, dinner and/or late night shifts

• Responsible for the daily operations of the kitchen

• Provides professional leadership and direction to kitchen personnel

• Ensures all recipes, food preparations, and presentations meet proper specifications and commitment to quality

• Maintains a safe, orderly, and clean kitchen and demonstrates such through example, using proper food handling techniques

• Ensures that all recipes and portions sizes are correctly prepared

• Ensures kitchen and storage areas are kept clean and organized

• May assist with product ordering & maintaining inventory

Qualifications

• College/culinary training preferred but not necessary or must have a good level of cooking and production experience, or eager to learn.

• Understanding of proper use of major kitchen equipment, including stoves, grills, refrigeration, slicer, knives, and warmers

• Commitment to quality service and food knowledge

• Serve Safe or other recognized hygiene qualification required

• Ability to work under pressure in a time sensitive environment

• Must posses a positive attitude and work well with other team members

• Be able to work in a fast paced kitchen environment

• Must be able to work unsupervised

• Excellent critical thinking and time management skills

• Ability to operate industrial machinery & be able to reach, bend, stoop and lift up to 50 pounds

• Must be willing to work in hot/cold, dry/humid environment and on your feet for 7-8-hour shifts

• Flexible to changing working hours; daytime, evening, late night and weekend schedules

• Must be able to communicate clearly with managers, kitchen, sushi bar and dining room personnel

• Must be able to respond appropriately to emergency situations to avoid imminent danger to self and others.

• Must have the physical abilities to carry out the functions of the job descriptions.

• Be willing to follow direction and ask questions for clarification if needed

Work Wear Requirements

• Clean, restaurant industry specific non-slip shoes

• Socks must be worn