Prep Cook

Coynes•Eagle, ID

10d•Onsite

About The Position

Coyne's prides itself on high-quality fresh food, top-of-the-line booze, and a place where you can be a team! To succeed together, we value employee ideas, opinions, and input. One primary benefit of an employee-owned company is that we all have a vested interest in the success of Coyne's. Are you a team player, highly motivated, and passionate about your work? Then choose to work for Coyne's! The Prep Cook assists the cooks in the preparation and service of menu items and performs a number of kitchen activities including pot washing, dish washing, general cleaning duties, and storing food and non-food supplies.

Requirements

Basic understanding of professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation, and food handling procedures.
Previous prep or line cook experience.
Professional communication skills are required.
Regular, predictable, and dependable attendance.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Commitment to quality service, and food and beverage knowledge.
Ability to speak and hear.
Close and distance vision.
Frequent sitting with some standing at times.
Occasionally lifts/carries up to 50 lbs.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Able to reach hands and arms in any direction and kneel and stoop repeatedly.

Responsibilities

Assist cooks in the preparation and service of various foods in assigned work situations including line items, salads, soups, and sauces.
With pre-preparation of ingredients for all menu items and in accordance with all local health regulations.
Store and properly handle raw or prepared foods and non-food supplies.
Wash dishes and pots.
Operate dishwashing equipment.
Distribute and store clean pots, dishes, and utensils.
Clean and sanitize production equipment, work surfaces, and kitchen according to cleaning schedules and procedures.
Empty trash containers as required.
Maintain assigned workstation in a safe and sanitary condition.
Handle food in a manner that is consistent with local health department guidelines.
Follow proper food handling techniques and coordinate the use of time, material, and equipment to avoid waste and unnecessary expense.
Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
Put freight away and keep all kitchen areas (dry storage racks, walk-in, freezer) organized.