Poultry Science Association
Tournant Brew Brothers - Eldorado (Reno)
Poultry Science Association, Reno, Nevada, United States, 89550
Starting pay: $19.00 USD
JOB SUMMARY The Tournant must be able to, in the absence of the Room Chef, assume responsibility of the entire operation of the kitchen including supervision and productivity of area crew. The Tournant must demonstrate a superior knowledge and the ability to instruct others in the essential functions that are listed below. The Tournant must be able to perform these functions in multiple kitchens.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Responsible for maintaining sanitation and safety as set by Washoe County Health Department Guidelines in all kitchens of the restaurant
Utilize proper hand washing techniques
Utilize sanitizer at work station and document (wash, rinse, sanitize)
Maintain temperature log - cook to and hold time; includes hot and cold items
Inspect all shift employees as to adherence to dress code, sanitation and work habits
Check all storage areas daily communicating any problems in food storage, receiving, handling and temperature control
Portion control and food quality guidelines
Must keep current on industry trends regarding food, plating and dining
Identify all food products in kitchen
Must have superior knife skills
Assist throughout all kitchen stations as required
Maintains Highest Food Quality
Understands all kitchen equipment and utensils and can teach others
Must have an understanding of waste control
Must make sure all kitchen products are rotated properly and used when product is at its freshest and best quality
Exemplify our core values, family style service, our mission and vision
Exemplify our DEI (diversity, equity, inclusion) culture
Performs other job‑related duties as assigned
KNOWLEDGE, SKILLS, AND ABILITIES
Ability to work any station in any restaurant - has a thorough knowledge of all line positions
Must be able to follow plate presentation specifications and recipe specifications
Must have the skills required to train all employees in restaurant regarding kitchen skills required to produce the menu
Must have the ability to provide our guests with excellent customer service, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests
Must be very familiar with the layout of all restaurants
Must have an educated palate.
Must have a thorough knowledge of the preparation of vegetables and fruits, meats, poultry and game, reconstituted foods, stocks, soups and sauces, fish and shellfish, egg and dairy products, farinaceous foods and cereals; in all applicable culinary methods
Must be able to sort, write and count in English
Bachelor’s degree in related field and/or equivalent work experience required
PHYSICAL DEMANDS AND WORK ENVIRONMENT (May be required in order to perform the essential functions of the position)
Must be able to push/pull and lift/carry 50 pounds unassisted
Must be able to work overhead
Must be able to tolerate repetitious hand/arm/wrist movements
Must be able to sit, stand and walk
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JOB SUMMARY The Tournant must be able to, in the absence of the Room Chef, assume responsibility of the entire operation of the kitchen including supervision and productivity of area crew. The Tournant must demonstrate a superior knowledge and the ability to instruct others in the essential functions that are listed below. The Tournant must be able to perform these functions in multiple kitchens.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Responsible for maintaining sanitation and safety as set by Washoe County Health Department Guidelines in all kitchens of the restaurant
Utilize proper hand washing techniques
Utilize sanitizer at work station and document (wash, rinse, sanitize)
Maintain temperature log - cook to and hold time; includes hot and cold items
Inspect all shift employees as to adherence to dress code, sanitation and work habits
Check all storage areas daily communicating any problems in food storage, receiving, handling and temperature control
Portion control and food quality guidelines
Must keep current on industry trends regarding food, plating and dining
Identify all food products in kitchen
Must have superior knife skills
Assist throughout all kitchen stations as required
Maintains Highest Food Quality
Understands all kitchen equipment and utensils and can teach others
Must have an understanding of waste control
Must make sure all kitchen products are rotated properly and used when product is at its freshest and best quality
Exemplify our core values, family style service, our mission and vision
Exemplify our DEI (diversity, equity, inclusion) culture
Performs other job‑related duties as assigned
KNOWLEDGE, SKILLS, AND ABILITIES
Ability to work any station in any restaurant - has a thorough knowledge of all line positions
Must be able to follow plate presentation specifications and recipe specifications
Must have the skills required to train all employees in restaurant regarding kitchen skills required to produce the menu
Must have the ability to provide our guests with excellent customer service, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests
Must be very familiar with the layout of all restaurants
Must have an educated palate.
Must have a thorough knowledge of the preparation of vegetables and fruits, meats, poultry and game, reconstituted foods, stocks, soups and sauces, fish and shellfish, egg and dairy products, farinaceous foods and cereals; in all applicable culinary methods
Must be able to sort, write and count in English
Bachelor’s degree in related field and/or equivalent work experience required
PHYSICAL DEMANDS AND WORK ENVIRONMENT (May be required in order to perform the essential functions of the position)
Must be able to push/pull and lift/carry 50 pounds unassisted
Must be able to work overhead
Must be able to tolerate repetitious hand/arm/wrist movements
Must be able to sit, stand and walk
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