Culinary

Executive/Head Chef
Sous Chef
Pastry Chef
Prep Cook
Line Cook
Dishwasher

Executive/Head Chef
Core Functions: Coordinates the work of the kitchen staff and directs the preparation of meals. Analyzes food costs and creates budget for a culinary department. Determines serving sizes and plans menus. Oversees the ordering of food supplies. Runs division/departmental meetings. Ensures compliance with health inspector requirements.

Requirements: Typically requires 4+ years experience as Executive Sous Chef or Chef. Bachelor’s degree from cooking school or professional culinary institute preferred. Food Handler Certification required.

Sous Chef
Core Functions: Acts as second-in-command and runs the kitchen in the absence of the chef. Assists with selecting, training, scheduling, supervising, and counseling staff. Oversees cleanliness and organization of kitchen area and equipment. Directs staff in sanitary food handling techniques. Assists with health compliance requirements.

Requirements: Typically requires 3+ years experience as a cook in a high volume restaurant or resort/hotel kitchen. Bachelor’s degree from cooking schools or professional culinary institute preferred. Food Handler Certification required.

Pastry Chef
Core Functions: Prepares and arranges baked pastry and dessert items according to organization's recipes, nutrition philosophy, and quality of presentation. Maintains current knowledge of organizational/industry recipes, food preparation, and food presentation. Motivates pastry sales through presentation of items. Ensures compliance with health inspector requirements. Develops and analyzes annual budget.

Requirements: Typically requires 2+ years experience in food and pastry preparation. Bachelor’s degree from cooking schools or professional culinary institute preferred. Food Handler Certification required.

Prep Cook
Core Functions: Assists in all food preparation, kitchen maintenance and cleaning. Prepares ingredients for complex dishes, slices and dices vegetables, and composes salads and cold items. Weighs and measures ingredients. May cut and grind meats, poultry, and seafood in preparation for cooking. Reports any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.

Requirements: Prep Cook or line experience preferred. Food Handler Certification required.

Line Cook
Core Functions: Oversees food preparation line. Supervises Prep Cooks. Assists with all food preparation and kitchen maintenance. Ensures that work areas, equipment, utensils, dishes, and silverware are clean and maintained according to health code requirements. Communicates organizational culinary philosophy and continually updates working knowledge of industry recipes, and food preparation and presentation. Documents any observed or known safety hazards, conditions or unsafe practices and procedures.

Requirements: Prep cook or line experience required. Food Handler Certification required.

Dishwasher
Core Functions: Cleans all tableware, flatware, cutlery, pots and pans, and additional kitchen utensils and equipment. Stocks areas with glassware and supplies. May polish all silver and copper. Maintains proper storage of dish dollies, glass racks, and flatware. Reports any malfunctions in work area, including dish machine.

Requirements: Typically an entry level position requiring some previous experience.

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