Line Cook/Prep

Responsibilities

• Prepares all required food items, serving with established portion and presentation standards.
• Requisitions items needed.
• Sets up service units with required items.
• Notifies supervisor of anticipated shortages.
• Maintains work areas and equipment in a safe and sanitary condition.
• Affixes inventory and supplies.
• Sets up, maintains, and breaks down preparation stations.
• Adheres to health and safety regulations.
• Maintains highest sanitary conditions.
• Covers, dates, cross-trains, works all stations, labels, initials, dates, expedites, and neatly stores all leftover products that are reusable.
• Reviews function sheets daily and checks with Sous Chef or Executive Chef for needed items.
• Washes all dishes in dish washing machine or by hand.
• Provides exceptional customer service to owners, guests, internal, and external partners.
• Fosters a "One Brays" culture that ensures alignment to values, employee engagement, owner-centricity, and resource sharing.
• Performs other assigned duties as specified by supervisor.

Physical Requirements

• Capable of working A.M. or P.M./extended hours, to include weekends and holidays as necessary.
• Able to see well enough to read faint or partially obscured writing or printing, with corrective lenses if needed.
• Must be able to speak English in a clear and understandable voice.
• Position involves kneeling, stooping, bending, pushing, shoving, lifting, carrying and moving objects that can weigh up to 60lbs.
• This can occur throughout the day.
• Must be able to interact with all types of individuals, be mentally alert, detail oriented, and with good reasoning skills.
• Must be able to adapt to the climate with marked changes in temperature from the heat in the kitchen area to the cold of refrigerated areas.
• Must be able to transport oneself throughout the plantation including but not limited to the golf course, restaurant, and other community areas.
• Must have valid state driver’s license.
• Must be mentally alert and detail oriented with good reasoning and supervisory skills.
• Must keep neat and clean appearance, nail cut, clean uniform, etc.

Environmental Requirements

• Must be able to work on more than one assignment at a time with frequent interruptions, changes and delays.
• Must be able to remain focused and work effectively, efficiently, and cheerfully under such circumstances.
• Must be able to work effectively and cheerfully in an environment, which may be stressful due to adversarial situations resulting from the proper performance of duties.
• Must be able to work in a well-lighted, temperature-controlled area sufficient in size to allow freedom of movement to accomplish tasks.
• May also be exposed to the outdoor elements in an uncontrolled temperature with varied lighting.

Education and Experience

• Minimum 1-3 years experience in restaurant kitchen.
• Practical knowledge of preparing and cooking breakfast, lunch, and dinner items.
• Ability to produce food quantities for high volume banquets a plus.
• Creative skills in food presentation a plus.
• Working knowledge of all commercial restaurant kitchen equipment to include, but not be limited to grill, convection oven, meat slicers, and kitchen tools.
• High school graduate or equivalent of education and experience.