Prep Cook
Essential Responsibilities:
Assists with production of products required by the cold, hot and banquet line as directed by the Executive Chef or Sous Chefs.
- Communicate with appropriate chef to determine daily prep requirements.
- Adhere to recipe specifications and guideline as each assignment is completed.
- Maintain a sanitary workstation throughout entire shift.
- Perform all tasks and duties as assigned by the Chef.
- Adhere to proper operation of all equipment, chemicals, knife and safe food handling procedures.
Requirements:
- Must be at least 18 years old.
- Must be able to work weekends and all major holidays.
- Must have 2-3 years of experience as a prep cook in a facility with comparable sales and/or seating capacity.
- Demonstrated knife skills.
- Demonstrated ability to compete assignments in a specified period.
- Ability to exhibit technical skills.
- Ability to adhere to and maintain quality standards, portion controls recipe specifications and product consistency guidelines.
- Able to work independently as well as part of a team.
- Must be dependable and reliable.
