Cook - WEEKENDS

Description

Job Summary:

The Prep Cook will prepare meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff.

Supervisory Responsibilities:

None.

Duties/Responsibilities:

• •Prepares meal ingredients as directed by the head chef, senior chef, or other staff.
• •Prepares fresh produce by peeling, cutting, and portioning.
• •Prepares meat by trimming, cutting, and portioning.
• •Prepares simple dishes such as breads or salads.
• •Mixes or prepares condiments, dressings, and sauces.
• •Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
• •Assists with unloading, inspection, and storage of raw ingredients and supplies.
• •Performs other related duties as assigned.

Requirements

Required Skills/Abilities:

• •Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• •Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
• •Ability to function well in a high-paced and at times stressful environment.
• •Ability to work quickly and efficiently.
• •Ability to work well as part of a team.
• •Ability to maintain personal hygiene.

Education and Experience:

• •High school or vocational school coursework in kitchen basics such as food safety, preferred.
• •Prior related experience preferred.

Physical Requirements:

• •Prolonged periods of standing and working in a kitchen.
• •Exposure to extreme heat, steam, and cold present in a kitchen environment.
• •Must be able to lift up to 15 pounds at times.
• •Must be able to work late nights and unpredictable hours.
• •Manual dexterity to cut and chop foods and perform other related tasks.