Prep Cook & Dishwasher

Sergios Restaurant•Miami, FL

1d•Onsite

About The Position

This role involves cooking and preparing a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food items using various equipment and utensils according to the Daily Prep List. Additionally, the position requires washing dishes, glassware, flatware, pots, and pans, and maintaining kitchen cleanliness and organization.

Requirements

Ability to promote, work, and act in a manner consistent with the mission of Sergio's & Sergios Cuban.
Ability to refer to Daily Prep List at the start of each shift for assigned duties.
Ability to understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Ability to clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
Ability to store food in designated containers and storage areas to prevent spoilage.
Ability to prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Ability to take and record temperature of food and food storage areas, such as refrigerators and freezers.
Ability to wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Ability to place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Ability to portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
Ability to weigh or measure ingredients.
Ability to mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Ability to receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Ability to remove trash and clean kitchen garbage containers.
Ability to assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Ability to carry food supplies, equipment, and utensils to and from storage and work areas.
Ability to use manual or electric appliances to clean, peel, slice, and trim foods.
Ability to promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Ability to make special dressings and sauces as condiments for sandwiches.
Ability to stir and strain soups and sauces.
Ability to use the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
Ability to complete opening and closing checklists and assists others in opening and closing the kitchen.
Ability to attend all scheduled employee meetings and offer suggestions for improvement.
Ability to coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
Ability to fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Ability to wash dishes, glassware, flatware, pots, or pans, using a dishwashers or by hand.
Ability to keep dishwasher clean and immediately report any functional or mechanical problems to the Kitchen Manager.
Ability to monitor dishwasher water temperature to ensure sanitary wash cycle.
Ability to carry 50 lb.
Ability to maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
Ability to place clean dishes, utensils, or cooking equipment in storage areas.
Ability to maintain adequate levels of clean tableware for dining room and kitchen.
Ability to maintain adequate levels of dish detergents and cleaning supplies.
Ability to sort and remove trash, placing it in designated pickup areas.
Ability to sweep or scrub floors.
Ability to stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
Ability to clean food preparation and production areas as required.
Ability to receive and store supplies.
Ability to clean garbage cans with water or steam.
Ability to transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
Ability to butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Ability to keep records of the quantities of food used.
Ability to load dishes, glasses, and tableware into dishwashing machines.
Ability to distribute food servers to serve to customers.
Ability to operate cash register, handle money, and give correct change.
Ability to cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
Ability to stock cupboards and refrigerators, and tend salad bars and buffet meals.
Ability to add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
Ability to package take-out foods or serve food to customers.
Ability to prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Ability to vacuum dining area and sweep and mop kitchen floor.
Ability to scrape leftovers from dishes into garbage containers.

Responsibilities

Promote, work, and act in a manner consistent with the mission of Sergio's & Sergios Cuban.
Refer to Daily Prep List at the start of each shift for assigned duties.
Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Clean and sanitize work station area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range, and refrigeration equipment.
Store food in designated containers and storage areas to prevent spoilage.
Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
Weigh or measure ingredients.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Remove trash and clean kitchen garbage containers.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Make special dressings and sauces as condiments for sandwiches.
Stir and strain soups and sauces.
Use the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
Complete opening and closing checklists and assists others in opening and closing the kitchen.
Attend all scheduled employee meetings and offer suggestions for improvement.
Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Wash dishes, glassware, flatware, pots, or pans, using a dishwashers or by hand.
Keep dishwasher clean and immediately report any functional or mechanical problems to the Kitchen Manager.
Monitor dishwasher water temperature to ensure sanitary wash cycle.
Carry 50 lb.
Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
Place clean dishes, utensils, or cooking equipment in storage areas.
Maintain adequate levels of clean tableware for dining room and kitchen.
Maintain adequate levels of dish detergents and cleaning supplies.
Sort and remove trash, placing it in designated pickup areas.
Sweep or scrub floors.
Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
Clean food preparation and production areas as required.
Receive and store supplies.
Clean garbage cans with water or steam.
Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Keep records of the quantities of food used.
Load dishes, glasses, and tableware into dishwashing machines.
Distribute food servers to serve to customers.
Operate cash register, handle money, and give correct change.
Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
Package take-out foods or serve food to customers.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Vacuum dining area and sweep and mop kitchen floor.
Scrape leftovers from dishes into garbage containers.