Prep Cook

Atlas Restaurant Group•Rehoboth Beach, DE

10h•Onsite

About The Position

The Prep Cook position is responsible for basic food preparation tasks such as cutting meats, fish, cleaning, peeling, slicing, chopping, measuring and mixing ingredients. May use basic cooking skills to work on a line or a cooking station, such as grill, fryer, Garde de mange, oven, sauté or pastry station and be responsible for the set up of the assigned station. Will be responsible for producing a nightly station prep list for that assigned station and the products in that station.

Requirements

Ability to work efficiently under pressure in a fast-paced environment
Strong organizational skills with the ability to multitask
Basic understanding of cleanliness and sanitation standards
Excellent customer service skills with a polite and attentive demeanor
Flexibility to work varied shifts, including nights, weekends, and holidays
High School Diploma or equivalent
1 years of related cooking experience
Must have a valid form of identification.
Maintains local health department food handler’s certification up to date and current
Must have the knowledge to add, subtract, multiply, and divide in all units of measurement, using whole numbers, common fractions, and decimals
Must have the knowledge to calculate figures and amounts such as discounts and tips.
Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Must be able to learn and utilize Toast Point-of-Sale (POS) & Restaurant365 systems.
Basic knowledge of English is highly preferred.
Must have the ability to read, understand and follow both verbal and written company directives and initiatives.
Must demonstrate knowledge and understanding of government policies and regulations.
Have the ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations.
Must have the ability to use common sense to understand and carry out written and oral instructions.
Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset.

Responsibilities

Follow the prep list created by chefs to plan duties
Label and stock all ingredients on shelves so they can be organized and easily accessible
Measure ingredients and seasonings to be used in cooking
Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
Undertake basic cooking duties such as reducing sauces, parboiling food etc.
Prepare simple dishes such as salads, entrees etc.
Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
Ensure all food and other items are stored and labeled properly
Comply with nutrition and sanitation guidelines
Perform other kitchen duties as assigned