Prep Cook

Chumash Enterprises•Santa Ynez, CA

50d•Onsite

About The Position

Prepares specialized and exhibition-style meals for guests, following proper procedures and established recipes. Coordinates the activities of Line Cooks and Prep Cooks. Prepares a variety of meats, poultry, and seafood using different cooking techniques, and according to standard procedures. Measures and mixes ingredients according to recipes to prepare soups, salads, gravies, and casseroles. Assists in receiving and storing food supplies. Upholds a work environment that promotes teamwork, partnership, recognition, mutual respect, and collaboration while role modeling the company values, behaviors, and culture of One.Team.Chumash.

Requirements

High School Diploma or GED Certificate.
Must obtain food handler card within 30 days of employment, if stationed at applicable outlet (e.g., Food Court).
Two years’ experience in Garde Manger, pantry, line cooking, baking, butchering, sushi making, wok cooking, or related area.
Basic computer proficiency utilizing Microsoft applications, email, and internet.
Willingness to work flexible schedules in a 24/7 work environment, including holidays, nights, and weekends.
Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
Native American hiring preference applies.
Innovation Orientation: Committing to create and search for new and innovative approaches to activities that enhance performance.
Teamwork: Working as a productive member of a cohesive group toward a common goal and contributing to team development and effective team dynamics.
Sociability and Networking: Socializing effortlessly with other people; at ease when approaching others in social settings and professional relationships.
Oral Communication: Shaping and expressing ideas and information in an effective manner.
Written Communication: Expressing ideas and opinions clearly in properly structured, well organized, and grammatically correct reports or documents; utilizing language and terminology that is understandable for the reader.

Responsibilities

Prepares all specialty cuisine dishes as per menu specifications and recipes.
Executes all food production and plating in a timely and efficient manner.
Uses Specialty Cuisine cooking equipment, techniques, and plate presentation.
Delivers exceptional guest service (i.e., prompt, friendly, professional, and responsive), using proper greeting and departure phrases and service standards established by F&B management.
Keeps the floor area of workstation clear of debris and slipping hazards.
At the end of each work shift, ensures workstations, cooking ranges, and associated equipment have been properly cleared of cookware and food items, and the surfaces of equipment and stations are completely cleaned and sanitized.
May work in different areas/outlets as business or staffing needs dictate.
Works closely with management team to standardize recipes.
Works alongside the Room Chef & Sous Chef.
Oversees food preparation and portion control in each restaurant outlet.
Performs other duties as assigned.