Communication Skills, Cook Dishes, Depth Perception, FIFO, Health Department, High School Diploma, Lift/Move 35 Pounds, Lift/Move 50 Pounds, OLE (fka Object Linking and Embedding), Organizational Skills, Physical Demands, Quality Management, Restaurant, Sanitation, ServSafe Certification, Team Player
Job Summary:
Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remainsefficient in creating and delivering dishes for patrons. Their duties and responsibilities include: Completing all tasks,in order, on the prep list from the Executive Chef or Executive Sous Chef
Essential Duties and Responsibilities:
- Set up workstations in the kitchen or cook area
- Set up ingredients so that food can be prepared according to recipes.
- Understand basic cooking duties
- Prepare simple dishes such as salads and desserts
- Maintain a clean and orderly kitchen and
- Washing dishes or taking out the trash when needed
- Portioning and fabricating protein items
- Sauce and dressing production
- Produce fabrications
- Proper labeling, dating, storing, and rotating of products.
- Receive products and promptly put them away using the FIFO method (first in first out)
- Complete all required daily checklists and production sheets
- Follow all directions from the Corporate Executive Chef, Executive Chef, or Executive Sous Chef
- Adhere to the health department and restaurant sanitation and food handling guidelines
- Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
- Providing help in all other departments in the kitchen including oyster shucking and dishwashing
Qualifications:
- Basic understanding of professional cooking and knife handling skills as well as safety, sanitation, and food handling procedures
- Must be able to speak, read, and understand basic cooking directions
- Ability to follow a production prep list
- Professional communication skills
- Ability to take direction
- Ability to work in a team environment
- Ability to work calmly and effectively under pressure
- Must be self-motivated and organized
- Must be able to work nights, weekends, and some holidays
- Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job
Physical Demands:
- Be able to work in a standing position for long periods of time
- Ability to move, and transport food carts, equipment, and supplies
- Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
- Capable of working in extremely hot or cold environments
- Continual use of dexterity and gross motor skills with frequent use of fine motor skills
- Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
- May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment
Education/Experience Required:
- ServSafe Certified or complete onsite ServSafe class within a determined time
- Must complete the basic culinary hybrid course within a determined time
- High school graduate or GED
- Previous kitchen experience preferred
Starting rate is $20
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