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Rotisserie
PRIMARY FUNCTION
To provide excellent meals for our guest and
staff, from the preparation through clean up.
To assist the Chef and Sous Chef in meeting the objectives
of the food service operations
MAJOR POSITION RESPONSIBILITIES
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To prepare the meats for roasting and braising, as well
as for frying and grilling
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To set up the mise en place for the Rotisserie station
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To cook and serve items as ordered
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To maintain your station in accordance to our Health and
Safety procedures
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To report to the Chef and/or Sous Chef any opportunities
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To help with menu creativity
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To understand that job shifts and hours will change
according to business demands, they may include early mornings,
late nights, weekends and holidays
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Duties may vary
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To carry out any other task assigned by the management
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To read and understand the Staff Handbook
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To attend and participate in staff meetings
SKILLS REQUIRED
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Knowledge of food preparation, service presentation,
willingness to learn and to teach others
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Knowledge of all kitchen equipment, safety and sanitation
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To be a team worker
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Supervisory skills
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Organizational skills
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Must be self motivated
PHYSICAL REQUIREMENTS
- # Able to lift and carry items up to 60#'s
- # Able to work standing for long periods
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