Prep Cook

THIS POSITION IS 4AM START

POSITION DESCRIPTION

Under the direction of the Executive Chef, Executive Sous and Production Sous Chef will prep, cook, and execute all food from main kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Properly labels all food items and properly stores all food

Keeps food in cold, frozen and dry storage properly rotated and organized

Assists the cold and hot side production team and ensures all items get completed

Maintains safe and sanitary practices in the kitchen

Effective communication with other Kitchen leads and staff

Listens and follows instructions from Production Sous Chef, Executive Sous Chef and/or Executive Chef

Able to execute packing and expediting of outgoing prepared food items

Assist with tasting preparation and execution

Assists daily with kitchen clean up and on deep cleaning days

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Minimum 1 year experience as a line cook or prep cook in a fast-paced kitchen. Graduated from an Accredited Culinary School, preferred, but not required.

LANGUAGE SKILLS

Ability to read, analyze, and interpret recipes, technical procedures, and costing grids.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Ability to apply logical thinking to identify and explain problems, collect data and establish fact, and create a valid conclusion or resolution to problems. Ability to think big picture to assess and prevent possible negative outcomes.

CERTIFICATES, LICENSES, REGISTRATIONS

Food Handler’s card, required

OTHER SKILLS AND ABILITIES

Knowledge of personnel administration and regulations skills, and strong interpersonal skills. Must be highly detail oriented with the ability to identify relationships and anticipate business need.

Positive Traits:

1. Integrity – Must uphold high ethical and moral standards

2. Dependability – Reliable and responsible to complete given tasks

3. Cooperation – Good natured, positive attitude and team oriented

4. Attention to detail – Organized in both writing and oral communication

Behaviors:

1. Enthusiastic - Demonstrates an eager interest in given tasks

2. Leader - Inspires teammates to follow them

3. Dedicated - Devoted to a task or purpose with loyalty or integrity

4. Flexibility - Inspired to perform well when granted the ability to set your own schedule and

goals

5. Self-starter - Inspired to perform without outside help

PHYSICAL DEMANDS

The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. The employee must occasionally move and/or lift up to 50 pounds. The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position regularly requires long hours.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee(s) for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Type: Part-time

Pay: $20.00 - $22.00 per hour