As a Sun Valley Cook, you will use previous knowledge acquired in the culinary arts to improve kitchen skills, including knife and prep skills and how to follow safety procedures. Once familiar with the correct processes for the kitchen, you will be able to propose some of the dishes and preparations for the week's menu and show all kitchen employees the most accurate method of execution while focusing on teamwork and the chef's instructions. Duties & Responsibilities:
- Maintain a constantly safe, clean, and sanitary work environment
- Prepare foods according to recipes and/or house standards
- Practice proper food storage principles
- Understand and exhibit appropriate Garde-Manger skills to enhance the appearance of food items
- Prepare foods efficiently according to recipes and/or house standards
- Preparation of stocks, soups, sauces, salads, vinaigrettes, dressings, hors d'oeuvres, and appetizers
- Prep, trim, and portion proteins; break down fish, shellfish, and crustaceans
- Grill, roast, braise, poach, and/or saut exacting specifications
- Maintain a constantly safe, clean, and sanitary work environment
- Observe the mechanical safety of kitchen equipment and report maintenance needs to the supervisor
Qualifications:
- Ability to learn and handle kitchen cutlery efficiently and safely; safely use kitchen equipment and utensils; various fruits, vegetables, and herbs
- Follow kitchen grooming standards to the letter
- Possess a sound understanding of culinary terminology
- Understand and carry out detailed written or verbal instructions
- Ability to learn and handle kitchen cutlery efficiently and safely
- Understand nutrition, portion control, costing, and elimination of food waste
- Understand and carry out innovative practices
- Exhibit extraordinary drive and passion for food
- Possess exceptional organizational and creative skills
- Work in, guide, and lead a team environment with enthusiasm and pride