Prep Cook- Yacht Club

Flora-Bama

1d•$20

About The Position

Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef

Requirements

Basic understanding of professional cooking and knife handling skills as well as safety, sanitation, and food handling procedures
Must be able to speak, read, and understand basic cooking directions
Ability to follow a production prep list
Professional communication skills
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Must be self-motivated and organized
Must be able to work nights, weekends, and some holidays
Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job
Be able to work in a standing position for long periods of time
Ability to move, and transport food carts, equipment, and supplies
Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
Capable of working in extremely hot or cold environments
Continual use of dexterity and gross motor skills with frequent use of fine motor skills
Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment
ServSafe Certified or complete onsite ServSafe class within a determined time
Must complete the basic culinary hybrid course within a determined time
High school graduate or GED
Previous kitchen experience preferred

Responsibilities

Set up workstations in the kitchen or cook area
Set up ingredients so that food can be prepared according to recipes.
Understand basic cooking duties
Prepare simple dishes such as salads and desserts
Maintain a clean and orderly kitchen and
Washing dishes or taking out the trash when needed
Portioning and fabricating protein items
Sauce and dressing production
Produce fabrications
Proper labeling, dating, storing, and rotating of products.
Receive products and promptly put them away using the FIFO method (first in first out)
Complete all required daily checklists and production sheets
Follow all directions from the Corporate Executive Chef, Executive Chef, or Executive Sous Chef
Adhere to the health department and restaurant sanitation and food handling guidelines
Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
Providing help in all other departments in the kitchen including oyster shucking and dishwashing