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Skills
Calendar Managementunmatched
Communication Skillsunmatched
Cook Dishesunmatched
Food Qualityunmatched
Lift/Move 40 Poundsunmatched
Memory Hardwareunmatched
Quality Metricsunmatched
Restaurantunmatched
Seafood Departmentunmatched
Description
NOW HIRING PREP COOKS & MEAT CUTTERS - TRAINING BEGINS SEPTEMBER 2024.
Position: Prep Cooks & Meat Cutters
Reports To: Restaurant Management
Summary of Position:
Cook and prepare 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.
Duties & Responsibilities:
Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
Prepares 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.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement
Promptly reports equipment and food quality problems to Kitchen Manager.
Inform Kitchen Manager immediately of product shortages.
Uses our Standard Recipe Card for preparing all products. Does not rely on own memory or that of other employees.
Performs other related duties as assigned by the Kitchen Manager or manager-on- duty.
Qualifications:
A minimum of 1 year of experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers and kitchen personnel.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Be able to work in a standing position for long periods of time (up to 5 hours).