Geraldine's Prep Cook - AM Shifts

Sage Hospitality•Austin, TX

5d•Onsite

About The Position

Sage Hospitality Group is looking to hire an AM Prep Cook for Geraldine's, located within the Hotel Van Zandt in Austin, Texas. This independent hotel is situated in the heart of Austin’s Rainey Street District and offers a dynamic, memorable guest experience with live music, vibrant poolside programming, and pop-up events. Sage Hospitality Group is committed to personal and professional growth, encouraging independent thinkers and creative spirits to join their team and make a positive impact on the communities they serve.

Requirements

High school education or equivalent experience.
Minimum one-year food service or related work.
Requires an ability to work as a team member and an ability to communicate with kitchen staff.

Responsibilities

Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Promptly reports equipment and food quality problems to chef on duty.
Inform chef on duty immediately of product shortages.
Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
Performs other related duties as assigned by the chef or manager-on-duty.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Date all food containers and rotate as per the BOH General Operating Procedures and Inventory SOPs, making sure that all perishables are kept at proper temperatures.
Answer, report and follow executive or sous chef’s instructions.
Clean up station and take care of leftover food.
Comply with nutrition and sanitation regulations and safety standards.
Report any safety issues to the chef on duty.
Maintain a positive and professional approach with coworkers and customers.