Prep Cook

About the role

Hands-on position assisting the Executive Chef and Sous Chef with the preparation of food for events by following approved recipes and maintaining the highest production standards. Position will also support the concessions division when needed.

Essential Duties And Responsibilities

• Maintain an organized and sanitary workstation at all times.
• Follow approved recipes and production standards.
• Prepare all meats, vegetables and starches and desserts according to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume.
• Properly label and dates food items for storage.
• Maintain and organize storage rooms, refrigerators and freezers.
• Organizes freezer pulls as necessary.
• Minimize waste by controlling overage and usage.
• Educate and train seasonal kitchen staff on proper procedures and standards.
• Assemble and complete final production of all food items.
• Assist with plating of catered meals.
• Assist cooking concessions using fryers, grilling and so on for event with concessions needs.
• Perform other duties as assigned.

Qualifications

• High school diploma or equivalent.
• Two-year culinary degree or appropriate continuing education credits preferred.
• Minimum of three years' experience in a cook's position or minimum of one year of experience in banquet/catering operations preferred.

Knowledge, Skills, And Abilities

• Knowledge of all major kitchen equipment and appliances.
• Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment.
• Must be able to identify and properly use all kitchen small wares.
• Ability to follow verbal and written instructions.
• Strong knowledge of state health codes and sanitation standards.
• Ability to adhere to strict grooming standards established by ASM Knoxville/Savor.
• Ability to recognize and utilize weights and measurements, both liquid and dry.
• Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, sauces, protein cutting, plate presentation and sanitation.
• Skill in volume production and hands-on cooking.
• Ability to perform basic math functions necessary to execute recipes.
• Strong organizational skills and ability to multi-task.
• Ability to execute large functions.
• Ability to read printed words and numbers in printed form and on computer/terminal monitor.
• Hearing sufficient to clearly hear voices, alarms, bells and horns.
• Be able to work overtime as needed, often with little notice.
• Must be able to pass criminal background check.

Physical Demands And Work Environment

• Performing work through repetitive eye/hand coordination.
• Daily lifting up to 25 lbs. Up to 5 minutes at a time.
• See and distinguish objects or symbols as 20 feet or more and 20 inches or less.
• Depth perception, peripheral vision, ability to distinguish color and bringing objects into focus.
• Climbing ladders and staircases multiple times per day as needed to pick stock.
• Constant standing, walking, stooping.
• Constant reaching, handling products.
• Ability to work extended hours productively.
• Fast-paced, very physical environment.
• Requires standing for several hours at a time each day.
• May be exposed to extreme cold from walk-in coolers/freezers for up to one hour at a time.
• May be exposed to extreme heat from hot burners and/or steam for extended periods of time.
• May be exposed to minimal amount of smoke for extended periods of time and food allergens.

Schedule

Must be able to work extended and/or irregular hours, including nights, weekends, and holidays as needed.

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