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Position Overview:

Location: Floating

The Floating Chef is primarily responsible for creating a consistent quality product and culinary experience, while also providing exceptional customer service, presentation and a clean and safe eating environment.

Essential Duties and Responsibilities:

Food Preparation: Staging of all food products to deliver consistent quality. Maintain compliance with all Food Safety rules and regulations. Food produced in timely manner to expedite speed of service to the customer. Portion and wrap food, or place it directly on plates for service to customers.

Quality: Ensure quality standards are being met and timelines followed. Maintain compliance with all company recipes and policies. Make certain product tastes, looks and provides adequate portions.

Customer Service: Anticipate customers’ needs. Build a report with repeat customers. Provide a positive experience through engagement and presentation. Capable of suggestive selling or add-ons to orders.

Team Work: Contribute to a positive team environment. Communicate areas of concern to the manager. Maintain calm demeanor during periods of high volume or unusual events. Have a positive attitude and excellent communication skills with customers and co-workers. Take direction well and be flexible to change.

Maintenance: Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers. Rotate products efficiently through the planning process. Cleaning and maintaining all equipment to ensure adherence to all safety standards.

Additional projects and assignments as needed.

Job Qualifications:

• Ability to learn new things and demonstrate the ability to apply new skills.
• Ability to work with little guidance, following previously provided instructions once trained.
• Ability to maintain regular and consistent attendance and punctuality.
• Willingness and ability to comply with strict dress code requirements.
• Willingness and ability to maintain personal hygiene and follow hand washing requirements
• Communication that will require interaction with Management, Customers and Team Members.
• Primary methods include face-to-face communication.

Minimum Qualifications:

• Must have at least 1+ year of previous experience (in production, culinary arts, food service, restaurant, line cooking and/or fast food) or current or recent culinary school grad.
• Demonstrated willingness and ability to meet operating policies and standards.
• Demonstrated ability to engage with and understand others, including discovering and responding

Preferred Qualifications:

• Willingness and ability to comply with strict dress code requirements.
• Willingness and ability to maintain personal hygiene and follow hand washing requirements

KSAs:

• Time management skills - ability to multi-task; attention to detail; and ability to follow instructions (written/verbal).
• Food Service — Knowledge of techniques and equipment for serving, storing and handling food and beverage products.
• Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Speaking — The ability to communicate information and ideas in speaking so others will understand.
• Service Orientation — Actively looking for ways to help people.
• Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do. Adjusting personal actions in relation to others' actions.
• Self Development — Assessing performance of yourself to make improvements or take corrective action

Physical Demands

• The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.
• Work around fire/heat from fry, grill, and/or flat top stations.
• Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
• Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
• Near Vision — The ability to see details at close range (within a few feet of the observer).

The duties of this position may change from time to time. Continental reserves the right to add or delete duties and responsibilities at the discretion of Continental or its managers. This job description is intended to describe the general level of work being performed. It’s not intended to be all inclusive.