Prep Cook

Stonebridge Hospitality Management•Broomfield, CO

1d•Onsite

About The Position

The purpose of a PREP COOK is to prepare food items for upcoming restaurant service or banquet events. This role involves cleaning and sanitizing work areas, equipment, and utensils, as well as storing food properly to prevent spoilage. The Prep Cook prepares a variety of food items according to customer orders or supervisor instructions, following approved procedures. They are responsible for taking and recording food temperatures, washing, peeling, and cutting ingredients, and portioning and wrapping food for service. Additionally, the Prep Cook mixes various salads, receives and stores food supplies, and must be able to read a BEO to prepare for banquet events. Maintaining regular attendance, punctuality, and adherence to dress code are essential. The company may make reasonable accommodations for qualified individuals with disabilities.

Requirements

Ability to use cooking metrics and conversion methods for all cooking measurements.
Ability to apply common sense understanding to carry out simple one- or two-step instructions.
Ability to deal with standardized situations with only occasional or no variables.
Ability to interpret and perform basic computer functions.
Safe Serve/Food Handler’s Card
Stand at least 80% of the time
Walk at 50% of the time
Sit less than 1/3 of the time

Nice To Haves

A high school diploma or general education degree (GED); and/or experience in a hotel or related field preferred.
Completions of Bartender's school or course preferred.

Responsibilities

Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Store food in designated containers and storage areas to prevent spoilage.
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
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 and wrap the food, or place it directly on plates for service to patrons.
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.
Ability to read a BEO in order to prepare food items for upcoming banquet events.
Maintains regular attendance, is consistently on time, and observes prescribed work, break and meal periods in compliance with standards.
Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
Performs any other duties as requested by supervisor.