Prep Cook

Margaritaville Bayside Miami•Miami, FL

3h•Onsite

About The Position

The Prep Cook is responsible for the preparation and/or cooking of food that follows company directed specifications. This role involves ensuring all materials and supplies are available, setting up the station according to established guidelines for guest safety, and preparing food based on established recipes and plating guidelines. The Prep Cook is expected to execute designated preparation stations independently under normal conditions, preparing ingredients by measuring, cutting, and peeling in accordance with sales forecasts and business levels. Key responsibilities include following all company HACCP documentation and procedures, managing daily requisitions for food and non-food products, and ensuring proper receiving, storage, dating, labeling, and rotation of all products. The position may also involve assisting management in training new staff members within the department. Maintaining safety standards while using knives and other food preparation equipment, restocking and breaking down workstations, and ensuring the organization and cleanliness of all coolers, freezers, and prep areas are crucial. The Prep Cook is expected to cross-train on all prep and dish stations and assist co-workers as needed to meet guest satisfaction. This includes maintaining a clean appearance and workstation, assisting in overall kitchen cleanliness, and cleaning all station equipment and utensils at the end of each shift. The role requires a high level of knowledge regarding the company’s products, notifying management of low inventory, and communicating opportunities and concerns. Other duties and tasks as assigned by chefs, management, or supervisors, performed with a sense of urgency, are also part of the role. Adherence to all safety and sanitation practices, as well as company policies and procedures, is required.

Requirements

Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required.
Must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for.
Good written and verbal communication skills.
Ability to interact professionally with other departments and outside contacts.
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
Good judgment and decision-making abilities.
Health permit/food safety cards and alcohol awareness certification; staff member is required to obtain card individually and provide proof of possession prior to first day of employment in states required by law.

Nice To Haves

Culinary degree or equivalent preferred.
High school degree or GED preferred.

Responsibilities

Ensures all materials and supplies are available.
Sets up station according to established guidelines and requirements to ensure guest safety.
Ensures that all foods are prepared according to established recipes and plating guidelines.
Executes designated preparation stations without support under normal conditions.
Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level.
Follows all company HACCP documentation and procedures throughout daily shifts.
Responsible for daily requisition of non-food and food products.
Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.
Assists management in training new Staff Members within department when applicable.
Maintains safety standards while using knives and other food preparation equipment.
Restocks and/or breaks down work station at the conclusion of the shift.
Stocks all stations as directed and cleans/closes all stations as directed.
Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
Cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction.
Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.
Maintains high-level of knowledge regarding the company’s products and happenings.
Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
Adheres to all company policies and procedures as established in the Staff Member Handbook.