PREP COOK (PART TIME)

Compass Group•Los Angeles, CA

15d•$18 - $20•Onsite

About The Position

Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: Obtains daily production schedule and preparation requirements from the Chef. Prepares items on production sheets following established quantities and recipes. Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality. Operates and cleans equipment per department procedures after each use. Stores, labels and dates all food items according to policy. Follows HACCP guidelines. Completes all required documentation, reports, logs as required. Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Takes orders from customer and prepare items requiring short preparation time. Serves customers in an efficient and friendly manner. Completes orders from steam tables and grill and serves customers at multiple stations. Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. Operates and cleans equipment per department procedures after each use. Stores, labels and dates all food items according to policy. Follows HACCP guidelines to ensure quality and safety of food supply. Resolves customer concerns. Performs other duties as assigned. Associates at Wolfgang Puck Catering are offered many fantastic benefits.

Requirements

6 years of previous prep cooking experience is preferred.
Abides by all Company policies and procedures including but not limited to:
The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer.
The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables.
The use of slip-resistant shoes and proper lifting techniques.

Responsibilities

Obtains daily production schedule and preparation requirements from the Chef.
Prepares items on production sheets following established quantities and recipes.
Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy. Follows HACCP guidelines.
Completes all required documentation, reports, logs as required.
Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
Takes orders from customer and prepare items requiring short preparation time.
Serves customers in an efficient and friendly manner.
Completes orders from steam tables and grill and serves customers at multiple stations.
Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy.
Follows HACCP guidelines to ensure quality and safety of food supply.
Resolves customer concerns.
Performs other duties as assigned.