Description JOB SUMMARY: Assist the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards. A LITTLE ABOUT YOU: • Present initiative and ingenuity with only general supervision. • Maintain an optimistic personality to handle a high-pressure environment. • Exhibit a sense of Maturity and Leadership while functionally multi-tasking with speed and grace. • You maintain a clean work station and assist with prep and cleaning. • Possess a working knowledge of the front and back of the house. • Assist other team members as needed and any reasonable requests from management. WHAT YOU GET TO DO: • Read, understand and execute standardized recipes as well as development of new recipes. • Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste. • Ensure attractive placement of food items, show pieces etc… on display where required. • Receive food / event orders and prepare them to specifications. • Make logical decisions relating to par levels. • Possess the ability to read banquet BEO. • Set up daily mis-en-place. • Send for requisitioned items from storeroom, personally verifying both quantity and quality. • Supervise the general cleaning and proper handling of food leftovers after meal services. • Reorganize refrigerators, re-stock items up to par and reorganize section for next meal preparation. Requirements WHAT YOU NEED TO BE SUCCESSFUL: • High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience 5+ years in the culinary industry. • Must be able to read and prepare standardized recipes according to Chef’s specifications. • Possess and exhibit an understanding of proper food handling, equipment and utensils. • Ability to work cooperatively thereby creating smooth operations in the kitchen. • Ability to multi-task while maintaining a high level of organization remaining detail oriented. • Must be able to communicate effectively with fellow associates, supervisors, managers and staff. • Must be able to sustain a fast pace while staying focused on the finest of details. • Take pride in being the final ‘inspector’ for our product, approving it before it is presented to the guest. • Must be able to understand and utilize Shore Lodge’s expeditor system. • Know the facilities fire and safety standards and operation of kitchen and fire response equipment. • Able to function with prolonged periods of standing and walking in hot kitchen environment.