Entrée Chef Meridian, ID (http://maps.google.com/maps?q=2901+E.+Pine+Ave.+Meridian+ID+USA+83642) • Underground Eatery Description Scentsy is looking for anEntrée Chefin our cafeteria to produce visually appealing and good tasting foods. The Entrée Chef will take customer orders and serve food as ordered. Hours are 5:30am-2:00pm M-F What You'll Do: + Season and cook food according to recipes and experience + Observe and test foods to determine if they have been cooked sufficiently, taking temperatures and adjusting seasoning as needed + Portion, arrange, and garnish food, and serve food to patrons + Help create weekly menus and develop new recipes + Regulate temperature of ovens, broilers, grills, and roasters + Work efficiently to ensure timely service during peak hours + Monitor inventory at the station to ensure necessary ingredients and supplies are stocked + Ensure food safety standards are consistently met, including proper food storage, handling, and sanitation practices + Adapt to patron requests, such as dietary preferences or special modifications, while maintaining food quality + Use food cost controls to stay within budget + Clean workstation following daily and weekly cleaning charts + Substitute for or assist other cooks during emergencies or rush periods + Assist with food preparation and service in other areas of the kitchen as needed + Perform all other assigned tasks and requirements as needed We're Looking For: + Completion of culinary school, hospitality certification, or equivalent work experience + 6 years of food preparation experience + 3 years providing excellent customer service + High school diploma or equivalent + ServSafe Certificate + Idaho Food Handler Certificate + Ability to communicate with others to convey information effectively + Ability to read, write, and communicate fluently in English + Ability to correctly and safely use standard kitchen equipment (e.g. knives, convection ovens, rotating rack ovens, slicing machines, steamers, mandolins, grills, deep fryers, and broilers) + Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation + Must be reliable, responsible, and dependable + Ability to accept criticism + Ability to work calmly and effectively during high-stress situations + Knowledge of product ordering and receiving + Knowledge of menu planning + Strong research skills with the ability to identify new recipes for use + Knowledge and use of food cost control methods + Ability to prepare food orders concurrently, to individual order, exhibition-style