Prep Cook

Atlas Restaurant Group•Rehoboth Beach, DE

2d•$13 - $23

About The Position

The Prep Cook position is responsible for basic food preparation tasks such as cutting meats, fish, cleaning, peeling, slicing, chopping, measuring and mixing ingredients. May use basic cooking skills to work on a line or a cooking station, such as grill, fryer, Garde de mange, oven, sauté or pastry station and be responsible for the set up of the assigned station. Will be responsible for producing a nightly station prep list for that assigned station and the products in that station.

Requirements

Ability to work efficiently under pressure in a fast-paced environment
Strong organizational skills with the ability to multitask
Basic understanding of cleanliness and sanitation standards
Excellent customer service skills with a polite and attentive demeanor
Flexibility to work varied shifts, including nights, weekends, and holidays
High School Diploma or equivalent
1 years of related cooking experience
Must have a valid form of identification.
Maintains local health department food handler’s certification up to date and current
Must have the knowledge to add, subtract, multiply, and divide in all units of measurement, using whole numbers, common fractions, and decimals;
Must have the knowledge to calculate figures and amounts such as discounts and tips.
Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Must be able to learn and utilize Toast Point-of-Sale (POS) & Restaurant365 systems.
Basic knowledge of English is highly preferred.
Must have the ability to read, understand and follow both verbal and written company directives and initiatives.
Must demonstrate knowledge and understanding of government policies and regulations.
Have the ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations.
Must have the ability to use common sense to understand and carry out written and oral instructions.
Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset.
While performing the duties of this job, the employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell.
The individual must be able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds.
The individual must occasionally sit, climb stairs and/or maintain balance.
Successful performance of this position requires close, distance, and peripheral vision. The individual must possess depth perception, and the ability to adjust focus.
The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies.
Personal Accountability: Follows policies and procedures, reports to work as scheduled, accepts responsibility for one's own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision.
Teamwork: Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal
Engage Employees: Understands that all employees are internal customers. Must remain engaged to better identify their needs and lead with integrity.
Give and Receive Feedback: Won’t shy away from giving constructive feedback, and is able to do so in a respectful manner; recognizes the positives in people and situations and reinforces with praise and appreciation; seeks out feedback and coaching to develop in role; is able to receive feedback and coaching without becoming defensive.
Emotional Intelligence: Demonstrates emotional awareness of self and others in order to build strong and lasting professional relationships. Does not engage in gossip or unproductive negative conversations. Must be able to remain calm and work efficiently and effectively under high stress and frustrating conditions.

Responsibilities

Follow the prep list created by chefs to plan duties
Label and stock all ingredients on shelves so they can be organized and easily accessible
Measure ingredients and seasonings to be used in cooking
Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
Undertake basic cooking duties such as reducing sauces, parboiling food etc.
Prepare simple dishes such as salads, entrees etc.
Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
Ensure all food and other items are stored and labeled properly
Comply with nutrition and sanitation guidelines
Perform other kitchen duties as assigned