Candidate should have basic knowledge of culinary fundamentals and efficient knife skills
Able to work under occasional pressure
Successful candidate must be able to communicate with the Executive Chef to learn daily tasks and their coordination
Must be familiar with basic sanitation and safety standards
Complete daily prep list, perform work assignments to meet proper quantities within a deadline
Must have organized, efficient and clean cooking techniques
Be knowledgeable of all stations including pantry, saute, grill and fry
Be knowledgeable on plate presentations of all menu items
Candidate must have minimum of one year cooking experience in an upscale restaurant.
Experience preparing hot and cold foods.
Experience preparing high volume lunch and dinner.
Candidate must be able to multi-task.
Experience cooking Southwestern cuisine.
Must have Food Handlers Certification
Candidate must be able to work evening shift: 2pm-10pm, 3pm-11pm or 4pm-12am