Reports to: Executive Chef/ General Manager

We are excited to annouce a NEW position in our company. We are looking for a skilled Chef that wants to grow with the company.

Job Description/Position Overview:
The Chef is responsible for the daily preparation of food items in the pantry, hot and cold line and other areas of the kitchen. S/He will be responsible for prepping all items needed for service, setup of the required station as well as execution of items during service that are consistent with L'adresse Nomad standards of quality and consistency. S/He must work closely with the Exc. Chef, sous chefs, line cooks, and other management in promoting the company’s culture, mission and philosophy.

Qualifications:
- 2+ years of prior culinary experience in a quality restaurant/bar establishment.

• Culinary degree preferred.
• Food Handlers certification REQUIRED.
• Ability to work in a team environment.
• Excellent knife skills.
• Complete knowledge of proper culinary methods, techniques and standards.
• Excellent attention to detail and the ability to perform multiple tasks at once.
• Ability to use various kitchen equipment.
• Ability to identify and differentiate food items.
• Ability to successfully uphold quality and consistency in all menu items prepared and served.
• Knowledge of NYS regulated sanitation procedures and proper food handling.
• Ability to visually inspect, taste and smell products to ensure freshness and quality.
• Must have a flexible work schedule and be able to accommodate work schedules based on business needs.

Duties & Responsibilities:

• Ability to lift at least 50lbs.
• Follow the instructions and duties delegated by the Chef and Manager.
• Follows recipes, portion controls and presentation specifications as set by the restaurant.
• Complete knowledge of all menu Items, both production and execution.
• Knowledge of events including preparation and execution.
• Assist with the cleaning, sanitation and organization of the kitchen, walk-in coolers, and all storage areas.
• Develop organization and time management tools to be successful. Take initiative to be more organized and plan ahead.
• Consistent knife skills, including keeping a sharp knife.
• Label and date all stored food and rotate food as needed.
• Assist with breakdown of leftover items and cleaning of kitchen at end of each service.
• Effectively participate in kitchen opening, closing assignments.
• Know and follow all the emergency and safety procedures.
• Perform all reasonable requests by the General Manager and management team.
• Attend and participate in all scheduled meetings and training sessions.
• Maintain standards of hygiene and sanitation. Follow Health Department’s standards for hygiene and safe food handling.
• Report to work on time on a regular basis. In case of absences or tardiness, follow proper procedures.
• Wear appropriate required uniforms / dress code and follow company Standards of Appearance.