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Posted: Wednesday, September 27, 2017 9:45 AM

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Company Name:Locale Market

Requirements

• 2 years

Job Details


SUMMARY OF POSITION:

It is the primary responsibility of the Cook to perform advanced cooking procedures to the standards of the Executive Chef; under the direct supervision of Executive Chef, Executive Sous Chef and/or Sous Chef. The Cook operates a specific station with others or independently. All duties are to be performed in accordance with departmental/BEMC and Mina Group’s policies, practices and procedures.

GENERAL EXPECTATIONS:

• Act with integrity, honesty and knowledge that promote the culture, values and mission of BEMC, LLC and Mina Group.

• Is knowledgeable of and upholds the policies of BEMC, LLC as it applies to conduct, expectations and procedures.

• Is expected to operate outlets at budgeted COGs as it applies to food and labor cost.

• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.

• Represents BEMC, LLC and Mina Group professionally through effective communication, cooperation and relationships with all business partners.

• Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.

• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.

• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

DUTIES & RESPONSIBILITIES:

(Includes but is not limited to the following duties. Other duties may be assigned.)

Follows the methods of food preparation, cooking, sizing of portions, mixing of sauces, seasoning, and garnishing of foods and serving if necessary to ensure food is prepared in an approved manner as standard prescribed by the Executive Chef, Executive Sous Chef and/or Sous Chef.

• Knowing the proper techniques of cooking seafood, meat and vegetables.

• Understanding of preparing stocks, soups and sauces.

• Cooking with fresh and superior ingredients.

• Prepares a variety of meats, seafood, poultry, vegetables and other food items using recipes for cooking in broilers, ovens, sous vide, fryers and a variety of other kitchen equipment.

• Properly package, wrap, and price products for retail sale.

• Ability and willingness to works all stations in the kitchen time of need.

• Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices.

QUALIFICATIONS:

• Ability to obtain and maintain a valid food service certification card.

• Minimum 1 year as a cook in a high volume fine dining restaurant.

• Work varied shifts, including weekends and holidays.

• Excellent knife skills.

• Excellent guest service.

• Ability to follow instructions and procedures.

• Location: St. Petersburg, FL, Tampa

• Post ID: 41272262 tampa
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