P.M. Hot Line Chef

Ready and work assigned station for appropriate service in a punctual and efficient manor with Fresh, Flavorful mis en place that has been produced by the use for appropriate culinary techniques to the highest of kitchen standards.

Grosse Pointe Farms, MI

Country Club of Detroit

Founded in 1897, Country Club of Detroit is recognized as one of America's finest private country clubs.  Offering championship caliber golf and world class dining and amenities,  CCD has few rivals in the luxury, private club market.  With a focus on excellence in service, integrity and providing a truly premier experience for our Members and Guests.  Join us at CCD and know what it means to be in Good Company. http://www.ccofd.com

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Overview: <p>&nbsp;</p> <p><strong>Role Overview:</strong>&nbsp; Adapt the vision and standards of the kitchen into their daily performance to meet Service Guarantees</p> <ul> <li>Organize and execute the daily and weekly happenings for their station responsibilities <ul> <li>Daily station Mis en Place for service</li> <li>Cook foods accurately according to kitchen standard and guest request</li> <li>Execute the prep and services in the designated time standards</li> <li>Thorough clean down and sanitation of stations and storage areas</li> <li>Support Banquet/A la Carte dependent on current position</li> <li>Actively Communicate amongst all team members</li> <li>Developing skills, cooking technique and flavor development</li> <li>Introduction to Menu Development, through feature dishes and ideas</li> <li>Continual Learning / Develop one&rsquo;s self toward next position</li> </ul> </li> <li>Protect the Kitchens Assets: Ensure the kitchen is in safe and sanitary working order</li> <li>Administrative Requirements: <ul> <li>Personal Daily Prep List</li> <li>Journal of Recipes, Procedures, Diagrams, Setups &amp; Dishes</li> </ul> </li> </ul> <br /> <p><strong>Estimated Schedule:&nbsp; </strong></p> <ul> <li>2:00 p.m. &ndash; 10:00 p.m.&nbsp; Possible evening split shift when needed</li> </ul>
Responsibilities: <p><strong>Areas of Responsibilities:&nbsp; </strong></p> <ul> <li>Deliver the club experience to our members, their guest and our teammates</li> <li>Prepare line for dinner service by 5:30 p.m.</li> <ul> <li>All required food mis en place, sauces and garnishes.&nbsp; Fresh, appropriate cooking techniques and knife cuts applied</li> <li>All required equipment mis en place, pots, pans, utensils,&hellip;</li> <li>All required service ware:&nbsp; Plates, Bowls, and Side Dishes appropriately stocked at the proper temperature</li> <li>All required Carryout Containers in their designated places</li> </ul> <li>Execute a professional, fast paced, accurate service with ticket times in accordance to service gaurentees</li> <li>Work in tandem with Garde Manger teammates to ensure kitchen standards of service are met</li> <li>Preparation of a well balanced, flavorful, nutritious and nicely presented Family Meal, served at 4:30 a.m. with appropriate service utensils</li> <li>Cross utilization preparations with a.m. station</li> <li>Banquet mis en place:&nbsp; protein searing, vegetable and starch prep, hors d&rsquo; oeuvres production, buffet set up</li> <li>Stock, Sauce and Soup production</li> <li>Efficient &ldquo;Breakdown&rdquo;/Clean-up of Station and Line</li> <li>Adhere to all health code regulations, club and industry standards for safe food handling and storage</li> <li>Provide station inventory of product, especially proteins</li> <li>Development of weekly feature menu with Sous Chefs and Executive Chef</li> <li>Snack Bar mis en place, when needed</li> </ul>
Requirements: <p><strong>Additional requirements for Station Certification:</strong> To obtain station certification the chef must be efficient, organized, and show a sense of urgency each day while having a strong passion to advance in the culinary industry.&nbsp; Aside from being fully proficient in the above requirements the items below are strongly encouraged.</p> <ul> <li>Protein butchery, accurate to kitchen standards</li> <li>Development of daily specials</li> <li>Cross train to a future position</li> <li>Becoming a leader by accepting responsibility, and setting a positive example in culinary technique, efficiency, and attitude</li> </ul> <p><strong>&nbsp;</strong></p> <p><strong>Indicators of Success:&nbsp; </strong></p> <ul> <li>Consistent Quality of product, achieving and exceeding customer satisfaction</li> <li>Quantity produced of quality product in timely fashion</li> <li>Punctuality, meeting time lines</li> </ul> <p><strong>&nbsp;</strong></p> <p><strong>Success Factors:</strong></p> <ul> <li><strong>Focus on the customer:</strong>&nbsp; Understand the internal/external customer and meet the needs of the customer and the company.</li> <li><strong>Apply professional, product or technical expertise:</strong>&nbsp; Demonstrate the craft.</li> <li><strong>Think creatively:&nbsp; </strong>Develop innovative approaches, imaginative solutions and new ideas that meet real needs.</li> <li><strong>Attend to detail: </strong>Ensure that work is thorough, meeting the highest standards and data is accurate.</li> <li><strong>Foster teamwork:</strong> Work well in a team environment and motivate teams to sustain exceptional levels of performance.</li> <li><strong>Improve continuously:&nbsp; </strong>Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.</li> <li><strong>Build strong relationships: </strong>&nbsp;Foster trust and cooperation among coworkers, customers and suppliers</li> <li><strong>Share information: </strong>&nbsp;Provide information so that coworkers, customers and suppliers understand and can take action.</li> <li><strong>Drive for results:</strong> Work to achieve high levels of personal and organizational performance to meet or exceed objectives.</li> </ul> <p><strong>&nbsp;</strong></p> <p><strong>Key Skills:</strong></p> <ul> <li><strong>Professional Knowledge:</strong> &nbsp;A basic knowledge of professional culinary arts, terms, techniques and skill set.</li> <li><strong>Organization:</strong> &nbsp;Demonstrate ability to proactively prioritize needs and effectively manage resources and work station.</li> <li><strong>Communication:</strong> &nbsp;Ability to professionally interact with members and teammates.</li> </ul>