Dish/Prep Cook-AM

All Points North•Edwards, CO

7d•Onsite

About The Position

All Points North is hiring a Prep Cook/Dishwasher at our Edwards location. This role includes assisting with food prep and maintaining a clean, organized kitchen. Hours are from 6:30 AM to 2:30 PM, and weekend availability is required. The prep cook/dishwasher follows dietary guidelines, menus, and safety guidelines set forth by the culinary department lead to creating the best food service to the clients. Provide nutritious, high-quality food to the clients and staff over the course of 3 meal periods and snacks. Ensures the kitchen is clean, well maintained and organized.

Requirements

3+ years of culinary experience in a high-end establishment
Able to stand for 8+ hours
Able to squat, bend, kneel, and lift 50 lbs
Knowledge of various cooking methods, ingredients, and procedures
Management skills and experience
Familiarity with industry’s best practices and sanitation
Leadership experience
Time-management skills
Capable of making good decision
Ability to handle pressure well
Ability to deal with uncertainty
Familiarity with menu costing procedures
Ability to work a flexible schedule
Basic computer skills are required with Microsoft Office Suite and web-based products knowledge a bonus.
Routine mobility to include standing, stooping, bending, lifting, walking and running.
Regularly required to sit and work at a phone/computer work station
Ability to lift up to 50 lbs.
High moral and ethical values
Willingness to be open to learning and growing
Articulate, with interpersonal skills to work as an integral part of a team.
Must possess a valid driver’s license, appropriate references, and transcript from an accredited university.
Appropriate interpersonal/personal boundaries
Maturity of judgment and behavior.
Ability to remain flexible to accommodate changes in work schedule.
Adapts effectively to new situations.

Nice To Haves

Culinary degree or certification preferred
Microsoft Office Suite and web-based products knowledge a bonus.

Responsibilities

Food preparation as directed by Culinary Manager.
Help prepare items of food and drink menu.
Produces high quality plates, including both design and taste.
Ensures that food is top quality and that the kitchen is in a clean and organized condition.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Prepares food properly according to Health Department guidelines
Monitors and maintains kitchen equipment.
Solves problems that arise and seizes control of issues in the kitchen.
Ensure the kitchen is clean, well maintained and organized
Ensure floors are dry and clean
Adhere to all sanitation guidelines.
Collects and removes trash from all areas of the operation following established procedures.
Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
Cleans and maintains floors and walls in the kitchen and dishwashing area by following standard procedures.
Ensure all equipment is clean and in good working order.
Check all chemical levels and inventory.
Wash, wipe, sort, stack dishes, and load/unload the dishwasher
If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.
Clean, sanitize and close workstations