Prep Cook Hiring

StaffedUp•St. Louis, MO

31d•Onsite

About The Position

The Prep Cook is responsible for preparing ingredients and food products so the kitchen is fully stocked and ready for service. This position plays an important role in food quality, consistency, cleanliness, and controlling waste. A successful Prep Cook works independently, follows recipes and portion standards exactly, stays organized, and leaves the kitchen better prepared for the next shift.

Requirements

Reliability: Arrives on time and ready to work.
Consistency: Recipes, portions, and prep are completed the same way every time.
Productivity: Works with purpose and maintains an appropriate pace throughout the shift.
Organization: Maintains an orderly workstation and plans work efficiently.
Accountability: Takes responsibility for mistakes and corrects them.
Communication: Communicates clearly and respectfully with management and coworkers.
Teamwork: Makes the kitchen easier for the people working alongside and after them.
Food Safety: Consistently follows sanitation, storage, labeling, temperature, and food-handling procedures.
Ability to stand for extended periods, bend and reach regularly.
Safely use knives and commercial kitchen equipment.
Work around hot equipment and refrigerated areas.
Lift/move typical restaurant food products, containers, and supplies.

Responsibilities

Complete assigned daily and weekly prep lists.
Prepare, portion, cut, mix, cook, and store ingredients according to Beffa’s recipes and standards.
Follow recipes and measurements exactly rather than estimating or eyeballing ingredients.
Maintain consistent portion sizes and yields.
Properly label, date, rotate, and store all prepared food.
Follow FIFO procedures.
Communicate low inventory or product shortages to management before they become a problem.
Ensure adequate prep levels for upcoming shifts and expected business.
Follow Beffa’s recipes and procedures every time.
Check product quality before preparing or serving food.
Maintain proper food temperatures and food-safety standards.
Minimize unnecessary food waste.
Use appropriate tools, containers, spatulas, and equipment to maximize product yield.
Notify management when a product, recipe, or prep procedure isn't producing the expected result.
Maintain a clean and organized prep area throughout the shift.
Clean as you go rather than leaving cleanup until the end of the shift.
Wash and sanitize equipment and work surfaces properly.
Keep coolers, shelves, storage areas, and prep stations organized.
Complete assigned cleaning duties before leaving.
Handle plates, equipment, knives, containers, and kitchen tools carefully.
Communicate respectfully with management and coworkers.
Follow management direction and assigned priorities.
Ask questions when instructions are unclear rather than guessing.
Help other kitchen employees when your assigned work is complete.
Communicate unfinished prep or potential problems before leaving.
Contribute to a positive kitchen environment.