Roaming Prep Cook

Continental Services•Troy, MI

11h•Onsite

About The Position

The preparation cook is responsible for retrieving, combining, preparing and storing a variety of foods, such as meats, vegetables, desserts, etc, following approved procedures and food safety protocols.

Requirements

Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes.
Has a passion for food and is skilled in needed areas; good at visualizing how to develop new dishes, scale them appropriately to achieve a remarkable client experience.
Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
High energy level; has demonstrated resilience, endurance and persistence throughout career.
Can-do attitude; stays positive, even in the face of adversity; sets right tone for others.
Collaborative in work style with others both inside and outside organization; respectful of what others can contribute.
Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others’ points of view and encourages independent thought; listens well.
Personal values align with the company’s values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view.

Nice To Haves

Food/Beverage Production — Knowledge of techniques and equipment for preparing, serving, storing and handling food and beverage products.
Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Speaking — The ability to communicate information and ideas in speaking so others will understand.
Service Orientation — Actively looking for ways to help people.
Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do. Adjusting personal actions in relation to others' actions.
Self Development — Assessing performance of yourself to make improvements or take corrective action.

Responsibilities

Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Place food trays over food warmers for immediate service, or store them in refrigerated storage.
Portion and wrap food, or place it directly on plates for service to customers.
Weigh or measure ingredients.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Store food in designated containers and storage areas to prevent spoilage.
Take and record temperature of food and food storage areas such as refrigerators and freezers.
Check temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.
Engage with and provide superior service to all customers.
Serve prepared food to customers, ensuring proper proportions and packaging.
Describe items to customers and answer questions regarding the items as needed.
Contribute to a positive team environment.
Recognize and reinforce individual and team accomplishments.
Identify alarms or changes in morale and performance.
Communicate areas of concern to the manager.
Maintain calm demeanor during periods of high volume or unusual events to set a positive example for the team.
Follow operational policies and procedures.
Follow health, safety and sanitation guidelines.
Clean, sanitize and organize work areas, utensils, and equipment.
Organize and stock supplies, service stations and products.
Scrub and polish counters, tables, and other equipment.
Clean glasses, dishes, and equipment.
Perform other duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Additional projects and assignments as needed.