Prep Cook

Innovative Dining Group•Manhattan Beach, CA

10d

About The Position

A Prep Cook is responsible for the preparation of recipes according to guidelines and timelines. This includes cooking and preparing a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: Have an extensive knowledge of our restaurant’s food offerings and beverage program Possess a strong familiarity with food service regulations and proper food handling procedures Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Portion food products prior to cooking according to standard portion sizes and recipe specifications Monitor and aide control of food waste Perform station opening/closing and side work duties for each shift Promptly report equipment issues and food quality problems to the Restaurant Manager on duty Maintain a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality

Requirements

To perform this job successfully, an individual must be able to perform each essential function at a high level.
Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic.
Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Ability to provide verification of legal right to work in the United States.
Must be eighteen (18) years of age or older.
2 years of previous and relevant experience in a high-end, high-volume restaurant.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals and recipes.
Ability to communicate effectively with co-workers.
Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items.
Ability to carry out detailed and specific written and/or oral instructions.
Ability to problem solve in standardized situations.
It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. Safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card.
Must have upon hire.
While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.
Hands and fingers are used to handle food, beverages and/or equipment.
The employee is frequently required to stoop, kneel, or crouch.
The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds.
Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.
The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates.

Responsibilities

Have an extensive knowledge of our restaurant’s food offerings and beverage program
Possess a strong familiarity with food service regulations and proper food handling procedures
Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Monitor and aide control of food waste
Perform station opening/closing and side work duties for each shift
Promptly report equipment issues and food quality problems to the Restaurant Manager on duty
Maintain a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
Embody and deliver on exceptional service and hospitality