Line Prep/Cook

Major Duties and Responsibilities

• Aid in the preparation of cut vegetables, baked goods, and cold sauces.
• Able to follow recipes and perform basic math to calculate production demands.
• Follow approved recipes and production standards.
• Properly label and date food items for storage.
• Minimize waste by following established production techniques.
• Produce high quality food in a fast-paced environment.
• Strong knowledge of sanitary practices with the ability to gain and maintain a ServSafe Certification.
• Positive, customer service-oriented attitude at all times.
• Maintain proper grooming and dress code standards.
• Maintain a professional presentation, appearance, and work ethic.
• Demonstrate ability to work and communicate within a team environment.
• Understand and be capable of ensuring that all policies and procedures are followed.
• Perform other duties as required and/or assigned.

Supervisory Responsibilities

No supervisor responsibilities assigned to this position.

Qualifications

• Minimum of two years’ experience in food service as prep cook is highly preferred.
• Current ServSafe Certification.
• Possess any licenses, certificates or training required by local, state or national authorities for Culinary Department.

Physical Demands

• Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue.
• Must be able to lift and/or move up to 50 pounds or occasionally more with assistance.
• Perform work through repetitive eye/hand coordination.
• Daily lifting and carrying up to 25 lbs. up to 5 minutes at a time.
• Work inside and outside the building may be required; may have some exposure to adverse conditions.
• Must be able to hear and speak to use a two-way radio.
• Work flexible hours, including nights, overnights, weekends, and holidays.