Prep Cook

Description

Job Purpose: Prepping and cooking menu items for our full-service banquet kitchen to the exacting standards and specifications set forth by the Executive Chef. 

Essential Functions:  

• Set up and stock stations with necessary supplies, which include all food and food related products, equipment, utensils, towels, sanitation pail, etc.

• Prepare food for events which includes: cutting of vegetables, fabricating meat, fish & poultry items, soups, sauces, slicing deli meats and other items as assigned and necessary for the successful completion of service.

• Cook menu items in accordance to the recipes and the direction of the kitchen management team.

• Maintain an organized, clean, & sanitary work area. Follow the “clean as you go” philosophy. 

• Ensure all products are properly labeled, dated and rotated (FIFO) in accordance with Iowa Department of Inspections and Appeals.

• Assess food items daily to ensure they meet quality standards set forth by the Executive Chef, discarding product that does not meet these standards, and bringing questionable items to the attention of the kitchen management team for their input.

• Follow established documentation procedures: (Cooling temperature log, waste log, product need list, etc.).

• Maintain a positive and professional attitude and demeanor consistent with the Gateway Values.

• Other duties as assigned.

Requirements

• High school diploma or GED.

• Minimum one (1) year experience in a hotel, restaurant or similar venue.

• Weekend availability and flexibility is necessary.

• Must be able to squat, lift and push 50lbs.

• Excellent verbal communication and organizational skills.

• Must be able to execute assigned tasks in an accurate and timely manner.

• Excellent understanding of the various cooking methods used in a professional kitchen, ingredients commonly used in a kitchen and kitchen equipment.

• Knowledge of basic sanitation techniques.