Culinary Co-Op/Internship

Crown Equipment Corporation

32d

About The Position

17 West is a premiere American Bistro in New Bremen, Ohio. This unique dining experience features a full lunch and dinner menu, daily specials, a wide selection of cocktails and live entertainment. With an upscale, contemporary menu and a casual atmosphere, the restaurant offers options for business lunches, an evening out and everything in between.Job Posting ExternalJob Responsibilities: Preparation for pantry station, fresh ingredients for salads, execution of recipes and making of salad dressings. Learn station set up and execution of recipes for salads, appetizers, desserts and features. Preparation for Expo station, execute recipes for sauces, butters, and garnishes. Pull plating together for all dishes, plates properly garnished, learn how to coordinate plates so items are presented correctly at the table – No “auctioning” off of food. Preparation of flat top grill items and fry station items. Follow all recipes and learn proper plating of items. Learning how to clean and tear down the station at the end of the shift. Preparation of sauté station, sauces, prep and cooking of starches and vegetables, execute recipes. Proper set up of broiler and any prep necessary for station set up, execution of recipes for steaks, chops and entrees from the char broiler. Learning how to clean the char broiler and proper tear down at night. Assist with any catering prep and execution for the week. Possibly assist with catering events, setup maintaining buffet, tear down and clean up. Assist in baking of desserts for the restaurant. Learn set up and tear down of dish machine, assist dishwashers as needed. Fill in as needed in the restaurant in any position. Have an opportunity to work with Chef on ordering and observe menu development process.

Requirements

Candidate must be at least 16 years old.
Ability to work variable hours that may include daytime, evenings, weekends (no Sundays), and holidays.
Good organizational, communication, and teamwork skills as well as good personal hygiene.
Strong attention to detail, ability to work well under pressure at a consistent and steady pace for extended time periods, and ability to closely follow established procedures.
Ability to bend, stoop, lift, carry up to 50 pounds on a regular basis, stand for long periods of time, and move from area to area in the kitchen.
Ability to handle exposure to wet floors, temperature extremes, and loud noises.
Desire to learn new things and to be “coachable”

Responsibilities

Preparation for pantry station, fresh ingredients for salads, execution of recipes and making of salad dressings.
Learn station set up and execution of recipes for salads, appetizers, desserts and features.
Preparation for Expo station, execute recipes for sauces, butters, and garnishes.
Pull plating together for all dishes, plates properly garnished, learn how to coordinate plates so items are presented correctly at the table – No “auctioning” off of food.
Preparation of flat top grill items and fry station items. Follow all recipes and learn proper plating of items. Learning how to clean and tear down the station at the end of the shift.
Preparation of sauté station, sauces, prep and cooking of starches and vegetables, execute recipes.
Proper set up of broiler and any prep necessary for station set up, execution of recipes for steaks, chops and entrees from the char broiler.
Learning how to clean the char broiler and proper tear down at night.
Assist with any catering prep and execution for the week. Possibly assist with catering events, setup maintaining buffet, tear down and clean up.
Assist in baking of desserts for the restaurant.
Learn set up and tear down of dish machine, assist dishwashers as needed.
Fill in as needed in the restaurant in any position.
Have an opportunity to work with Chef on ordering and observe menu development process.