Prep Cook II - Part Time

ASM Global•Wilmington, NC

6d•Onsite

About The Position

This position is responsible for the production of hot and cold food items for food service events, including banquets, buffets and concessions, under the direction of the Executive Chef and within SAVOR guidelines to ensure that quality standards are achieved.

Requirements

High School Diploma or GED.
A minimum of 2 years of food service experience in a commercial or restaurant kitchen environment.
Knowledge of food service health and safety standards.
Ability to follow oral and written instructions.
Proficiency in mathematics to assess dry and liquid weights and measurements.
Ability to focus, with a strong attention to detail in a fast-paced environment.
Excellent customer service skills.
Ability to work in a confined environment with hot and cold temperatures for prolonged periods of time.
Ability to demonstrate a strong work ethic that encourages quality team efforts to complete the variety of tasks required.
Ability to maintain proper grooming and dress code standards for the kitchen.
Available to work flexible hours, including nights, weekends, and holidays.
ServSafe Food Handler Certification or the ability to acquire certification within 6 months of employment.

Nice To Haves

Culinary school training preferred.

Responsibilities

Food Service Production
Follow and execute approved recipes, while strictly adhering to SAVOR guidelines and production standards.
Following recipes, making sauces/vinaigrettes, creating food displays, cooking proteins to temperature.
Prepare beef, poultry, seafood, and vegetables, ensuring the proper storage and handling of raw foods.
Follow production sheets and timelines.
Properly season food product and display in a creative manner.
Prepare food independently with little supervision.
Guide other cooks and temp labor in the kitchen.
Other
Maintain organized and sanitary workstation at all times, following ServSafe standards, as well as Health Department regulations.
Assist in the delivery of prepared foods to Server stations during scheduled events.
Properly label and date food items for storage and retail concessions sales.
Minimize waste by controlling overage and usage.
Inform Executive Chef of any food product shortages or kitchen equipment malfunctions.