Job Details

Follow and execute approved recipes, while strictly adhering to SAVOR guidelines and production standards. Thorough knowledge of all food products, standard preparation procedures of stocks, soups, sauces. Good working knowledge of the fundamentals of Broiler, Grilling, Pan frying, Saut, Roasting, Braising, and Baking. Must have good working knowledge of Health Department sanitation standards. Must have extensive knowledge and experience with all kitchen equipment, i.e., stove, ovens, grill, steamer, slicers, buffalo chopper, alto-shams, robo-coupe, etc. Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. Ability to grasp, lift and/or carry, or otherwise, move (rotate) goods weighing a maximum of 50 lbs. on a continuous schedule. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges. Ability to transport heavy objects through a crowded room. Responsible for...Cook, Anchor, Sous Chef, Restaurant, Temperature