Prep Cook-Employee Dining Room
About The Position
We are looking for Fulltime Prep cooks, Graveyard Shift. ESSENTIAL DUTIES & RESPONSIBILITIES · Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants and chef’s standardized recipes. · Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. · Stocks and maintains sufficient levels of food products in Employee Dining Room to assure a smooth service period(s). · 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, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. · Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. · Follows proper plate presentation and garnish set up for all dishes. · Handles, stores and rotates all products properly. · Assists in food prep assignments during off peak periods as needed. · Complies with occupational, health and safety standards. · Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers. · Other duties assigned like covering breaks for team members. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk, hear and stand. The team member is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 50 pounds
Requirements
- Must be 21+ years of age.
- High School Diploma or GED required.
- Previous cook experience requested.
- Work in a heated environment so as to different temperatures throughout the work shift.
- Valid SNHD required.
- Be available to work nights, weekends, and holidays.
- Ability to effectively communicate in English, in both written and oral forms.
Responsibilities
- Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants and chef’s standardized recipes.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures.
- Stocks and maintains sufficient levels of food products in Employee Dining Room to assure a smooth service period(s).
- 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, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Follows proper plate presentation and garnish set up for all dishes.
- Handles, stores and rotates all products properly.
- Assists in food prep assignments during off peak periods as needed.
- Complies with occupational, health and safety standards.
- Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers.
- Other duties assigned like covering breaks for team members.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
