The Head Chef Role at Snooze Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Your ultimate goal is to maintain the WOW factor of Snooze food, while creating an environment that fosters creativity, education, and personal development. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out the kitchen doors. Experience in a high-volume, free-standing restaurant, large hotel, casino, or resort preferredĪccurately manage all Heart of House Snoozers to ensure adherence to all Snooze policy, efficient, careful and effective use of time and overall creation of a happy kitchen serving the best Snooze food every day. Proven ability to follow instructions both written and verbal. High School Diploma or GED Serve Safe Certification Culinary Arts Degree or equivalent practical experience. Six (6) months of culinary experience required or an equivalent combination of culinary education and experience Other duties as may be assigned.Ībility to speak, read, and write English Food Safety Certification Passion for food and desire to learn Ability to follow instructions both written and verbal. Rotates stock to ensure usage and disposal occurs before the expiration date. Provides help as needed with set-up, service, and clean-up of food production. Maintains a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. Store and label prepared and open food following the Choctaw Nation food safety guidelines Practices proper food storage and adheres to suitable food serving temperatures. Controls the level of waste by proper production levels and converted portion guidelines. Provides high quality, fresh food to guests using standardized recipes and methods of preparation. Cooks food to include: baking, broiling, frying, steaming, braising, and boiling provides meals that are properly cooked, tasty and visually appealing tastes foods before serving and provides garnishes for food plates. Prepares various ingredients to be cooked to include washing, chopping, slicing, and peeling of fruits and vegetables.
Job Purpose or Objective(s): The Cook 1 is an entry level position and works under the guidance of the Sous Chef to maintains standards established by the Executive Chef for the preparation and presentation of food in their assigned kitchen. Work Locations Durant Banquets 4229 S Hwy 69/75 Durant 74701
High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking Four (4) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking Two (2) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along Required Education, Skills and Experience: Sara Jacqueline Diplacido – Middleton, Mass.īrandon Alexander Wilson – East Stroudsburg, Penn.Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible forproviding high-quality, fresh food to guestsat eating establishments.ġ.Cook food by char-broiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking.ģ.Prepare various ingredients including washing, chopping, slicing, and peeling of fruits and vegetables.Ĥ.Follow standardized recipes and methods to prepare meals that are properly cooked, tasty and visually appealing.ĥ.Taste food before serving and provides garnishes for food plates.Ħ.Follow established food preparation procedures and converted portion guidelines to control waste levels.ħ.Practice proper food storage and adheres to suitable food serving temperatures.Ĩ.Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.ĩ.Set-up, service, and clean-up of food production.ġ0.Rotate stock to ensure usage and disposal occurs before the expiration date.ġ1.Perform other duties as may be assigned. To qualify for this distinction, each student must take a minimum of 12 credit hours of coursework and maintain a perfect 4.0 grade point average in that coursework. – Collin College announced its President’s List for the spring 2018 semester.