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.