Posted in: Other in Austin | Posted: |
Job Description
Please note that this is not an exhaustive list of everything that needs to be done! Within the
Auberge family, our people always find new ways to look after the business, their guests, and their Team-mates. Within this, the key responsibilities for this position are:
Attend the daily "Line-up" and check daily menus and discuss changes in your section with the sous chefs.
Keep the kitchens clean and sanitary according to Commodore Perry Estate standards.
Sort waste appropriately by recyclable, compostable, or nonrenewable.
We produce trim, not scraps. Utilizing trim to make something else is part of what we do.
Taste your mise en place. Taste everything often.
Use equipment with care and clean them properly after each use.
Use clear communication in the kitchen: announce when you are walking behind someone or carrying something hot or dangerous.
Fill out your production lists by checking the daily events to come.
Ensure that the recipe guides are followed and that all the dishes are consistent.
Maintain a good work attitude and behavior with your leaders and peers, you must be a good team player and work well with criticism.