Hatch - Prep Cook - at Paradies Lagardère OKC

Paradies Lagardère•Oklahoma City, OK

11h•Onsite

About The Position

Paradies Lagardère is an award-winning and innovative Airport Concessionaire seeking passionate individuals for roles in a diverse and inclusive retail and dining environment. They offer both part-time and full-time opportunities within their award-winning concepts, aiming to provide rewarding experiences for travelers. Working for Paradies Lagardère offers the chance to create a meaningful and positive impact on the community and environment. As airport travel normalizes post-COVID-19, employees are expected to uphold the highest safety and health standards to maintain a comfortable and trustworthy environment for customers. Whether working in a national brand or a local community concept, the role involves creating and delivering first-class experiences for the traveling public.

Requirements

Ability to use knives, slicers, and kitchen equipment efficiently and safely.
Ability to follow recipes and/or product directions.
Ability to follow production prep lists and keep accurate records.
Knowledge of safe food storage practices, including proper date labeling.
Excellent food safety and sanitation practices.
Compliance with all local, state, federal laws and regulations relating to food safety.
Ability to maintain a clean and organized work environment that is free of safety hazards.

Responsibilities

Prepare food at 100% recipe adherence.
Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, portioning, and serving food items.
Follow production prep list and keep accurate records.
Requisition supplies and equipment as needed.
Wash, slice, and peel items on prep list.
Store prepared food items safely and ensure they are properly date labeled.
Follow all brand standards including those related to food safety, sanitation, operational excellence, or guest satisfaction.
Regularly restock all kitchen supplies and food items required for service.
Assist with ordering and planning food supplies, as directed by the supervisor.
Report necessary equipment repair and maintenance to management.
Monitor proper rotation and dating of prepped food items and storage areas.
Maintain a clean and organized work environment that is free of safety hazards.
Create and deliver first-class experiences for the traveling public.