Line / Prep Cook

Responsibilities

• Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
• Prep Cook Thursday & Friday 5am, Line Cook Saturday & Sunday 5:30am
• Prepare food product for home station, assist in monitoring depletion and replenishment.
• Manage the awarding of additional food, supplies, and service to any station with high work volume.
• Perform routine quality control inspections of all food products. Notify supervisor immediately of questionable color, smell, feel, and/or shelf life.
• Absorb responsibility of maintaining full menu knowledge, including but not limited to specials and upcoming events.
• Maintain the cleanliness of the immediate service area, floors, and food service area by upkeep of kitchen area and appliances.
• Label and store all food products according to government, state, and federal guidelines.
• Restock for following shift at the end of each shift.
• Adhere to standards with regard to safety, sanitation, and PPE.
• Perform other job related duties as assigned.

Requirements

• Prior culinary training and/or prep cook experience.
• Ability to multitask and prioritize key assignments.
• Strong knife skills.