Current Job dates:
Currently recruiting for the season that runs from April 15th, 2024 to September 30th, 2024.
- Minimum 5-7 years culinary training and experience;(or) equivalent combination of education and experience, including Sous and Line Cook experience in a fine dining restaurant.
- Excellent understanding of, and experience in, various cooking methods, creative use of fresh ingredients, equipment and procedures
- Hands-on experience in all major line areas (grill, sauté, cold station, oven and plating) as well as progressive supervisory experience overseeing same
- Experience in kitchen ordering, including establishing and maintaining good working relationships with purveyors..
Chef/ Director
We're searching for a skilled, energetic, highly-motivated Chef with a passion for adventure & hospitality, who thrives in a fast-paced, team-oriented environment.
This position is responsible for all aspects of kitchen operations up to and including final presentation for delivery to guests. This is a working Chef position in which he or she will participate in, as well as train staff personnel in food preparation and presentation methods and procedures. The Chef’s primary responsibility will be to run the Dinner Service line with respectful leadership and the highest preparation and presentation standards, while assuring that all other line personnel are trained and held to the same standard.
Food preparation tasks include training staff in the preparation of stocks and other basic tasks, as well as protein fabrication, soup and sauce making and other techniques. The Chef will also actively participate in developing and refining menu items with the owners and members of the kitchen team. Will supervise and assist in cleaning work area and kitchen during and at the end of shift; coordinate kitchen ordering and maintain positive relationships with purveyors. Must be comfortable with collaborating with involved owners who are passionate about communications and providing every person on staff what they need in order to succeed.
Qualifications: The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education: High School diploma or general education degree (GED). Culinary training is highly desirable, but will consider appropriate and varied experience as a substitute in all cases.
Required Experience:
Monthly and end of season bonus!!!!
Dishwasher
Collect used kitchenware from dining and kitchen areas
Load and unload dishwashing machines
Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china)
Store clean dishes, glasses and equipment appropriately
Set up workstations before meal prep begins
Ensure there are always enough clean dishes, glasses and utensils, especially during peak hours
Maintain cleaning supplies stock (e.g. detergents) and place orders when necessary
Check washing machines operation and promptly report any technical/performance issues
Remove garbage regularly
Sanitize the kitchen area, including the floor
Requirements:
Prior work experience as a Dishwasher, or comparable Wait Staff position
Hands-on experience with industrial washing machines
Ability to follow instructions and help with various tasks, as needed
Time management skills
Attention to detail and sanitation rules
Availability to work in shifts, during weekends and evenings
Chef or Line Cook
Kitchen Bonus for all Chefs and Line Cooks who Stay until End of Season.
($2/hour bonus for meeting budget and other goals!)
Set up and stock stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive or sous chef’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Prep Cook
Follow the prep list created by chefs to plan duties
Label and stock all ingredients on shelves so they can be organized and easily accessible
Measure ingredients and seasonings to be used in cooking
Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
Undertake basic cooking duties such as reducing sauces, parboiling food etc.
Prepare simple dishes such as salads, entrees etc.
Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
Ensure all food and other items are stored properly
Comply with nutrition and sanitation guidelines
How to Apply
Please email your resume to info@rayswaterfront.com
or call Tiffany McCulloch @ 907-422-7275/ 907-224-5606
Look forward to hearing from you!
Contact Info
- Tiffany McCulloch
- info@rayswaterfront.com
- (907) 422-7275
- Rayswaterfront.com
