Job address
US
Company size
11-50 employees
Job sector
Hospitality & Tourism
occupation category
Other
Job type
Contract
Work environment
In person
Company Overview
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Job details
Required skills
- Food Safety & Sanitation
- Demonstrate consistent sanitation practices, as outlined in the ServSafe standards
- Demonstrate sanitary station set up, with: sanitation bucket/solution proper cutting board set up
- Demonstrate proper use and calibration of an instant-read thermometer
- Demonstrate a knowledge of 3-compartment sink set up
- Demonstrate a knowledge of proper receiving and storage procedures, and food labeling
- Demonstrate proper cleaning and sanitizing of surfaces
- Demonstrate proper cleaning procedures for work station and equipment used in the station
- Demonstrate knowledge of the location of fire suppression equipment and knowledge of its proper use
- Identify the location of the Safety Data Sheets (SDSs) (formerly MSDSs or Material Safety Data Sheets) book
- Introduction to the Culinary Industry
- Identify the basic positions in a classical brigade
- Kitchen Equipment
- Demonstrate proper usage of basic equipment
- Demonstrate proper usage of hand tools
- Knife Skills
- Demonstrate proper grip/use of knife, steel, and whetstone
- Demonstrate knife safety at all times, while in the kitchen
- Demonstrate knowledge and usage of the proper knife for each task, as applicable
- Demonstrate a knowledge of the classical cuts: brunoise, bâtonnet, macédoine, tournée, paysanne, chiffonade, oblique, suprême
- Kitchen Math
- Demonstrate knowledge of how to halve a given recipe
- Demonstrate how to measure a liquid item
- Demonstrate how to measure an item by weight
- Stock Cookery
- Demonstrate the production of any one (1) of the four (4) basic stock types
- Demonstrate the production of flavor aid (bouquet garni or sachet)
- Demonstrate a knowledge of mirepoix
- Soup Cookery
- Demonstrate a knowledge of the various types of soup: clear/broth, cream, puree, vegetable, cold, bisque and chowder
- Demonstrate the production of a soup of choice
- Demonstrate production of a consommé
- Demonstrate a knowledge of the three types of roux: white roux, blond roux, brown roux
- Demonstrate knowledge of a liaison
- Demonstrate a knowledge of the use of cornstarch and/or arrowroot
- Demonstrate a knowledge of an herb and a spice, and the differences
- Sauces
- Demonstrate production of all Classical sauces: Béchamel, Velouté, Hollandaise, Tomato, Espagnole
- Demonstrate concept of derivative sauces
- Demonstrate the production of mayonnaise
- Demonstrate a knowledge of monte au beurre
- Butchering & Hot Cookery
- Demonstrate the fabrication of a whole chicken into 8 smaller cuts; 2 breasts – 1 supreme, 1 airline; 2 wings; 2 Frenched legs; 2 thighs w. oyster meat attached; 1 carcass w. little to no meat remaining
- Remove the silver skin from a piece of meat
- Demonstrate the production of a scallopine cut
- Truss a whole chicken
- Demonstrate the production of a medium rare piece of grilled meat
- Demonstrate the production of a medium piece of seared meat
- Demonstrate the production of a well-done piece of meat
- Demonstrate knowledge of how to clean the beard off shellfish
- Demonstrate knowledge how to devein shrimp
- Demonstrate a knowledge between: shellfish, cephalopods, and crustaceans
- Demonstrate how to fabricate and portion a round fish
- Demonstrate how to fabricate and portion a flat fish
- Demonstrate a knowledge of the best cuts of meat for each of the following cooking methods: Broiling, Grilling, Stewing, Braising, Roasting, Sautéing
- Demonstrate production of clarified butter
- Demonstrate a knowledge of smoke point in fats
- Demonstrate the production of a steamed item of choice
- Demonstrate the production of a fish (any cut)
- Demonstrate how to cook 5 oz. of dried pasta
- Demonstrate a knowledge of meat, vegetable & starch cookery: Broiling, Grilling, Stewing, Braising, Roasting, Sautéing
- Demonstrate the concepts of a balanced plate
- Demonstrate the production of hot sandwiches; Club Sandwich, Grilled meat and cheese sandwich
- Demonstrate proper carving of meat and poultry
- Demonstrate the production and pan-frying of a breaded item using the standard breading procedure
- Demonstrate the production and deep-frying of a battered item
- Demonstrate the production of a shallow- poached item and a pan sauce from the poaching liquid
- Breakfast Cookery
- Demonstrate proper handling of eggs
- Prepare the various types of eggs (2ea eggs): over easy, over medium, over hard, Sunnyside up, scrambled, poached, Hard cooked, egg omelet w. filling of choice, Eggs Benedict
- Demonstrate production of breakfast potatoes
- Demonstrate knowledge of pancake batter
- Demonstrate production of cooked bacon and sausage
- Demonstrate the production of French Toast
- Basic Baking
- Demonstrate a knowledge of gluten
- Demonstrate production of a yeasted product
- Demonstrate the production of a non-yeast leavened product
- Demonstrate a knowledge of proper filling and usage of a piping bag
- Ergonomics
- Demonstrate knowledge to safely perform the necessary tasks in a professional kitchen
- Demonstrate knowledge of a basic vinaigrette
- Demonstrate knowledge of pate brisée
- Demonstrate a knowledge of basic hot and cold sandwich cookery
- Demonstrate the proper preparation and production of fruit and vegetables
- Demonstrate the proper use of a slicing machine to slice deli meat and cheese
