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. WHAT YOU GET TO DO: • Read, understand and execute standardized recipes as well as development of new recipes. • Make logical decisions relating to par levels. • Ability to read banquet BEO and set up daily mis-en-place. • 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 checks, event orders and prepare them to specifications. • 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. • Present initiative and ingenuity with only general supervision. • Maintain an optimistic personality to handle high-pressure environment. • Assist other team members as needed. • Assist with any reasonable requests from management. • Maintenance of work station, assist with prep and cleaning. • All other duties as assigned. 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 • Must be able to organize and prioritize daily par sheets • Possess and exhibit an understanding of proper food handling, equipment and utensils • Ability to cooperatively delegate work properly and in a fair manner thereby creating smooth operations • Must be able to quickly assess situations, determine priority, create a strategy and implement it • 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 • Must be able to understand and utilize Shore Lodge’s expeditor system • Lifting supplies or equipment of 30 lbs or more • Able to count, read and write in the English language • Know the facilities fire and safety standards and operation of kitchen and fire response equipment • Frequent periods of pushing, pulling, bending, stooping, upward reaching in a hot kitchen environment • Able to function with prolonged periods of standing and walking in hot kitchen environment • Exhibit a sense of Maturity and Leadership while functionally multi-tasking with speed and grace • A working knowledge of the front and back of the house