Angelines Prep Cook

Kimpton Hotels & Restaurants•Charlotte, IA

About The Position

The Prep Cook provides guests with excellent food quality and consistency in an attractive environment and with professional service. The role prepares quality dishes to restaurant specifications, supports positive working relationships with teammates, and represents the restaurant through attentive guest service. The cook follows food-safety and sanitation practices, maintains stocked and clean kitchen stations, and prepares and presents menu items consistently and promptly. The position requires 2–4 years of experience in a related or supportive role, proficiency across garde manger, sauté, fry, and grill stations, and the ability to work across breakfast, lunch, dinner, and brunch. The cook works with minimal supervision and must be available for a flexible schedule that can include evenings, weekends, and holidays as needed. The hourly pay is $17.00. Eligible employees may receive paid time off, medical, dental, and vision insurance, a 401(k), and other benefits.

Requirements

At least 2 years of experience in a related or supportive position; the specific experience section states 2–4 years.
Time-management and organizational skills to produce high-quality food with minimal supervision.
Experience and proficiency in cooking, including garde manger, sauté, fry, and grill stations.
Experience working at a high level across breakfast, lunch, dinner, and brunch.
Ability to complete assigned tasks with minimal direction or supervision.
Food Handler Certification, if applicable.
Training in knife skills and basic kitchen equipment.
Ability to multitask under pressure.
Flexible schedule, including evenings, weekends, and holidays when needed.
Ability to read, write, and communicate verbally effectively and professionally with business departments, guests, and vendors.
Ability to handle difficult situations and people diplomatically while maintaining professionalism.
Ability to perform the listed physical duties, including frequent standing and movement, handling kitchen equipment, and lifting items of varying weights.

Responsibilities

Follow departmental policies, restaurant rules, and regulations established in the employee handbook and by management.
Report maintenance or repair needs to the Executive Chef.
Prevent food spoilage and contamination by following sanitation practices and complying with policies and health regulations.
Consistently follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Stock and maintain sufficient food products at line stations to support smooth service.
Maintain a clean and sanitary workstation, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
Ensure excellent quality and presentation of food served to guests.
Prepare and execute menu items according to agreed specifications and presentation standards.
Produce food promptly and maintain knowledge of the menu to support guest service.
Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.