Prep Cook
About The Position
Responsibilities of the position include, but are not limited to: Prepare and portion food products prior to cooking according to standard portion sizes and recipe specifications Prepare appropriate garnishes for all hot menu item plates Assume 100% responsibility for quality of food products served Consistently understand and comply with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures Support line cooks and chefs with basic cooking task. Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment Performs other related duties as assigned by the Kitchen Manager or manager-on-duty
Requirements
- Must be over 18 years of age
- Food Handlers Card
- Strong time management skills
- Ability to follow recipes
- Must be able to communicate clearly and professionally with managers, kitchen and dining room personnel at all times
- Ability to be a strong team player and get along well with co-workers
- Be physically able to lift, reach, bend, stoop, use hands to finger, handle, feel or cut with a knife and lift up to 40 pounds regularly
- Be able to work in a standing position for long periods of time
- Must be available to work weekends
Responsibilities
- Prepare and portion food products prior to cooking according to standard portion sizes and recipe specifications
- Prepare appropriate garnishes for all hot menu item plates
- Assume 100% responsibility for quality of food products served
- Consistently understand and comply with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures
- Support line cooks and chefs with basic cooking task.
- Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period
- Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
- Performs other related duties as assigned by the Kitchen Manager or manager-on-duty
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
1-10 employees
