Clique Durango Pool, LLC
To include but not limited to:
Providing and maintaining high quality standards and procedures in preparing and serving all food.
Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
Assisting as needed in execution of service.
Maintains a solid menu knowledge and attention to detail with plate presentation.
Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.
Ensuring that all food quality meets specifications and guarantees.
Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups.
Regularly restocks all kitchen supplies and food items required for service.
Properly labeling and dating all products to ensure safekeeping and sanitation.
Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
Assisting the Chefs in all health, safety, and sanitation procedures.
Assisting in lowering all food costs and wastes.
Ensuring all products are rotating on a first-in, first-out philosophy.
Ensuring all requisitions are processed properly and placed in designated area.
Maintaining a high level of professionalism.
Working as a team, assisting all guests’ and employees’ needs and inquiries.
Effectively communicating with management, Chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Following all procedures and policies set forth by the company, division and department.
Following all health and safety regulations.
Other duties as assigned.
QUALIFICATIONS
At least one year of sushi prep/line cook experience.
At least two years of sushi prep/line cook experience in a similar professional kitchen environment preferred.
Sake service experience preferred.
Has completed formal culinary training or apprenticeship.
Serve Safe Certification for Food Handling.
Able to apply basic knife skills required for preparation.
Knowledge of weights and measures.
Exhibits a basic knowledge, understanding and application of various cooking techniques.
Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles.
Basic comprehension of English oral and written language.
Ability to read and measure recipes.
Ability to maintain a clean and organized work environment.
Knowledge of health, safety and sanitation rules and regulations.
Experience with interior in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to hazardous cleaning chemicals.
Physically able to lift and carry at least 50lbs.
Physically able to walk without assistance on various surfaces for an extended period of time.
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Providing and maintaining high quality standards and procedures in preparing and serving all food.
Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
Assisting as needed in execution of service.
Maintains a solid menu knowledge and attention to detail with plate presentation.
Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.
Ensuring that all food quality meets specifications and guarantees.
Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups.
Regularly restocks all kitchen supplies and food items required for service.
Properly labeling and dating all products to ensure safekeeping and sanitation.
Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
Assisting the Chefs in all health, safety, and sanitation procedures.
Assisting in lowering all food costs and wastes.
Ensuring all products are rotating on a first-in, first-out philosophy.
Ensuring all requisitions are processed properly and placed in designated area.
Maintaining a high level of professionalism.
Working as a team, assisting all guests’ and employees’ needs and inquiries.
Effectively communicating with management, Chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Following all procedures and policies set forth by the company, division and department.
Following all health and safety regulations.
Other duties as assigned.
QUALIFICATIONS
At least one year of sushi prep/line cook experience.
At least two years of sushi prep/line cook experience in a similar professional kitchen environment preferred.
Sake service experience preferred.
Has completed formal culinary training or apprenticeship.
Serve Safe Certification for Food Handling.
Able to apply basic knife skills required for preparation.
Knowledge of weights and measures.
Exhibits a basic knowledge, understanding and application of various cooking techniques.
Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles.
Basic comprehension of English oral and written language.
Ability to read and measure recipes.
Ability to maintain a clean and organized work environment.
Knowledge of health, safety and sanitation rules and regulations.
Experience with interior in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to hazardous cleaning chemicals.
Physically able to lift and carry at least 50lbs.
Physically able to walk without assistance on various surfaces for an extended period of time.
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