Prep Cook

Legends Global•Bemidji, MN

16h•Onsite

About The Position

The Prep Cook position is part of the Food & Beverage Department and reports to the Executive/Sous Chef. This role involves preparing food items according to recipes and standards, maintaining a sanitary workstation, and assisting with various kitchen tasks. The culture at Legends Global emphasizes respect, ambitious thinking, collaboration, and bold action, aiming to build an inclusive workplace where employees can be authentic, make an impact, and grow their careers.

Requirements

Must have a High School diploma or GED.
1 year of experience in a banquet facility preparing meals for large events.
Knowledge of all major kitchen equipment and appliances.
Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler, and other kitchen equipment.
Must be able to identify and effectively use all kitchen small wares.
Ability to follow verbal and written instructions.
Strong knowledge of state health codes and sanitation standards.
Ability to recognize and utilize weights and measurements, both liquid and dry.
Skill in volume production and hands-on cooking.
Ability to perform basic math functions necessary to execute recipes.
Strong organizational skills and ability to multi-task.
Ability to work extended hours productively.
Demonstrate exceptional skills in customer relations, communications, and problem solving.
Follow oral and written instructions and communicate effectively with others in both oral and written form.
Work independently, exercising good judgment and initiative.

Nice To Haves

2 years of culinary degree or appropriate continuing education credits preferred.
3 years of experience in a cook’s position preferred.
Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, grade manger, sauces, protein cutting, plate presentation and sanitation.

Responsibilities

Always maintain an organized and sanitary workstation.
Follow approved recipes and production standards.
Prepare all meats, vegetables, proteins, starches, and soups according to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume.
Properly label and dates food items for storage.
Maintain and organize storage rooms, refrigerators, and freezers.
Organize freezer pulls, as necessary.
Minimize waste by controlling overage and usage.
Educate and train seasonal kitchen staff on proper procedures and standards.
Assemble and complete final production of hot and cold food items.
Assist with plating of catered meals.
Supervises temporary labor.
Fulfills the service per each order.
Designs buffet food presentations.
Maintains a clean and safe working environment.