Kitchen Staff Job in Berkshire County

Title: Kitchen Staff (various positions)

Salary: $17.00 - $23.00 per hour

Shifts: All shifts: days/nights/weekends

TEC is recruiting for a luxury hotel in the Berkshires

Basic Function

Assume the daily tasks of your assigned station for prep and service, inclusive of cooking and plating, for both lunch and dinner in each restaurant. You will be responsible for the inventory of your prep and ordering of any ingredients you may need.

Scope

Operate in the most efficient manner possible through effective application and enforcement of company policies, the use of methods described in standard operating procedures, and the use of sound management principles. The candidate is primarily responsible for the smooth running of his or her station. Accomplish assigned tasks through proper training and motivation.

Sous Chef: $20 - 23/hr: Responsible for overseeing all stations and kitchen operations.

In the kitchen, each station is responsible for the following: ($17 - $20/hr)

Garde Manger: Prep and plating for all salads and cold food for both restaurants will come from this station. In addition, you may be asked to coordinate with one of the hot stations for any salads for their plates, for any hot food on your plates, or pastry for any ice cream or sorbets on your plates.

Poissoinier: Prep, including the butchering of fish and seafood, cooking, and plating for all hot fish and shellfish dishes in both restaurants. You will also be responsible for working directly with the Entremetier for all of the garnish, and the rest of the kitchen to ensure all plates are ready at the same time.

Saucier: Prep, including the butchering of all meat and poultry, cooking, and plating for all hot meat and poultry dishes for both restaurants. You will also be responsible for working directly with the Entremetier for all of the garnish for your plates, and the rest of the kitchen to ensure all plates are ready at the same time.

Entremetier: Prep, cooking, and plating of all hot vegetable dishes, pastas, and soups in both restaurants. You will also be responsible for the cooking of all of the garnishes for both the Saucier’s and Poissoinier’s dishes during service.

Pastry: Prep, cooking, and plating for all breads, crackers, and desserts in both restaurants. You may also be asked to coordinate directly with the hot kitchen for any ice cream or sorbets that may appear on a dish.

Character:

• Talented and dynamic person who is able to energize the entire property team with an enthusiastic attitude for hospitality.
• Proactive and result driven.
• Team player and a hands-on approach to the daily needs of the hotel
• Accountable and self-motivated

Physical: Lift up to 40 pounds as needed

Reports to:

• Sous Chef

Job Types: Full-time, Part-time, Internship

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Experience Level:

• 1 year

Restaurant Type:

• Casual dining restaurant
• Fine dining restaurant