Skills and Qualifications:
Culinary Degree preferred but not required *At least 3 years fine dining experience, *Passion and dedication for the industry *Strong leadership and communication skills *Time management skills *Work well under high-pressure *Must be able to work productively in a team setting. *Must have ability to multitask, prioritize and adapt to unforeseen priority changes. *Must be flexible with working schedule
Qualifications:
• 3 years as a line cook in a JBF, Michelin, or comparable chef driven kitchen is preferred
• Understanding of all fundamental cooking techniques
• Solid work tenure at last two places of employment
• Clean and organized
• Mature, responsible, and professional attitude
• Strong work ethic
• Open availability
• Complete preparation of M.E.P as instructed
• Maintaining FIFO
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labeling etc
• Knowledge of the full menu
• To work as part of the wider restaurant team
• Teach and training line staff
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• To escalate maintenance issues to the relevant parties
• All food prepared to specification
• Tasks completed in good time
• Ability to work days, nights, weekends, holidays based on demand
• Must be comfortable with food and labor costing, menu development, and training
• Requires reading, writing and oral proficiency in the English language
• Visa Requirements: Must already be legally permitted to work in the United States. Applicants without valid work authorization for the United States will not be considered. Visa sponsorship is not available.