Prep Cook - Jazzboline Restaurant and Bar

Jazzboline Restaurant & Bar•Amherst, NY

8d•Onsite

About The Position

Exceptional, Unique, Independent – Boutique Hotel in Amherst, NY. The Reikart House , A Tribute Portfolio Hotel , is looking for a Prep Cook to become part of this Award-Winning Team for our fine dining restaurant, Jazzboline! Come work for a company where you can grow and start your career. Our affiliated companies include Marriott International and Iskalo Development Corp.! Also apply in person! We'd love to meet with you! – Reikart House (5000 Main St., Amherst, NY 14226). Ask the Front Desk for an Application!

Requirements

Minimum one year of cold prep work or food service-related work.
Knowledge of cold prep, proper knife handling, maintaining proper temperature, sanitation, and light dessert knowledge.
Must have minimal hearing to hear timers; coordinate with other kitchen staff.
Must have moderate vision to check food quality.
Must have minimal speech communication skills to read production charts/recipes.
Position regularly involves lifting food cases and metros weighing up to 70 lbs.
Pushing and pulling carts is required.
Regular bending to lift items and supplies.
Mobility: regularly moves throughout the kitchen.
Continuous standing - to complete a task, may be stationary for short periods of time.
High school education or equivalent experience.

Responsibilities

Prepare food items in accordance with production requirements while maintaining all food preparation standards in a safe, accident-free environment.
Prepare all food items according to recipe cards and correct handling procedures.
Maintain the highest quality and appearance of all foods served from the kitchen, and ensure plates are clean and appetizing.
Maintain proper par levels per estimates on the production sheets; maintain top-quality freshness.
Use leftovers and maintain proper storage on the hot food side.
Label and date all food.
Maintain clean and orderly refrigerators and work areas.
Make sure all stations are properly cleaned at the end of the shift and the evening.
Rotate all foods and correctly fill out production charts.
During peak business periods, coordinate and expedite to accelerate service.