Prep Cook

Rudy Royale•Charleston, SC

12h

About The Position

The Prep Cook, Line Cook and Lead Line Cook are the backbone of the kitchen. All of these positions are directly below the Sous Chef in a kitchen’s chain of command. It is the line cook’s job to prepare food orders for the restaurant, be a leader when the sous chef is absent, and to assure the smooth operation of the kitchen.

Requirements

A high school diploma or the equivalent combination of education and experience.
Preferably, at least 2 years of prior cooking experience.
Proficiency in oral and written communication.
Strong interpersonal skills.
Effective organization and planning abilities.
Maintains a high level of professionalism.
Demonstrates competence in project management.
Strong reading comprehension skills.
Exceptional time management skills.
Ability to lift 30+ lbs.
Ability to work standing for 8+ hours.
Basic Knife Skills
Basic Food Safety Knowledge
Prepping Ingredients
Portioning
Maintains Proper Cleaning / Sanitation Guidelines
Positive Attitude
Teamwork
Communication

Responsibilities

Commences each shift by conferring with the supervisor to receive guidance on daily responsibilities and the tasks to be accomplished during that shift.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.
Follows written recipes and preparation lists meticulously to ensure that all food items are prepared correctly.
Skillfully prepares and dices meat, cheese, vegetables, and various food products.
Maintains the cleanliness and organization of work areas in strict accordance with state health and safety regulations.
Concludes each workday by cleaning kitchen appliances and equipment and ensuring they are turned off.
Demonstrates composure and maintains a calm demeanor on the line during service.
Arrives at work fully prepared and dressed in the appropriate uniform.
Logs working hours by clocking in and out for each shift.
Seeks supervisor's approval for all breaks before leaving the station.
Engages in professional and effective communication with both front and back of house staff.
Respond to guest feedback with appropriate urgency and professionalism.
Promptly reports any concerns or violations related to health and safety to the management.
Carries out any other tasks as delegated by the supervisor.