Prep Cook SVSM

SVIH MANAGEMENT LLC•Santa Monica, CA

19d•$23 - $23•Onsite

About The Position

The Prep Cook plans, prepares, and sets up food production for menu items and specials in designated outlets, following standards and plating guide specifications. The role also maintains the organization, cleanliness, and sanitation of work areas and equipment, and supports quality service to members and guests. The Prep Cook reports to and coordinates assignments, supplies, and work status with the Sous Chef, while following applicable departmental procedures, health regulations, and Club requirements.

Requirements

Minimum of 2 years of experience as a cook in a fine-dining environment is preferred.
Experience in quality food production in a multi-outlet, high-volume kitchen.
Current Serve Safe handler certificate.
Able and willing to work 8–10-hour shifts and flexible schedules, including evenings, weekends, and holidays.
Able to prioritize and delegate work, with effective and consistent follow-through.
Highly organized, with attention to detail, speed, and accuracy; self-motivated and energetic.
Able to multitask in a fast-paced work environment and work as a team member with all levels of management and staff.
Excellent interpersonal skills and professional communication and presence.
Basic arithmetic knowledge and ability to input data and access information on a computer.
Clear thinking and sound judgment, with the ability to remain calm and resolve problems under pressure.
Able to read, write, and understand English.
Practices excellent personal hygiene and exercises confidentiality and discretion.

Nice To Haves

Bilingual Spanish.

Responsibilities

Follow departmental policies, service procedures, and standards, and use equipment correctly and only as intended.
Anticipate and respond promptly to guest needs, maintain positive guest relations, and provide accurate information about Club services and features.
Maintain the cleanliness, sanitation, and organization of assigned work areas in accordance with health regulations and Club requirements.
Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other job-related information.
Set up the workstation with mise en place, tools, equipment, and supplies; inspect them for cleanliness and working condition.
Check production schedules and pars, prioritize items, and inform the Sous Chef or Executive Chef of supplies that need to be requisitioned.
Transport supplies from the prep kitchen and stock designated areas; organize ingredients and prep items for service and subsequent meal periods.
Prepare menu items according to recipes and yield guides, and notify the Sous Chef of shortages or excess items that may be used elsewhere.
Request assistance from the Sous Chef during busy periods to support service.
Follow proper food storage procedures; disinfect and sanitize cutting boards and worktables.
Transport dirty pots and pans to the stewarding station and complete workstation breakdown and closing duties.
Return, rotate, wrap, cover, label, and date food items; organize storage areas and clean prep areas, reach-ins, walk-ins, and shelves.
Return clean utensils and equipment to designated locations, cool hot items from the steam table, turn off equipment not needed for the next shift, and restock depleted items.
Review work status and required follow-up actions with the Sous Chef before leaving.