Job purpose
- Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetable, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list, operates as part of the unit culinary team
Duties and responsibilities
- Take inventory of all items required for station set-up and determine those items that require preparation.
- Prepares items according to standard recipes.
- Coordinates and times orders with other kitchen operations.
- Requisitions items needed to produce menu items.
- Notifies Sous Chef of expected shortages.
- Ensures that assigned work areas and equipment are clean and sanitary.
- Obtains necessary products and small equipment items required for food preparation. Sets-up, maintains and breaks down prep cook station.
- Covers, labels dates and neatly stores all leftover products that are re-usable.
- Follows manufacturers’ instructions when operating food production and serving equipment.
- Consistently uses safe and sanitary food handling practices including those related to personal hygiene.
- Returns soiled food preparation utensils and other small wares to the proper areas.
- Maintains a clean work- station, including equipment used for food preparation tasks.
- Attends department and staff meetings.
- Performs other appropriate tasks assigned by the Sous Chef or Executive Chef.
Qualifications
The job requires standing for long periods and walking, standing, stooping, bending, climbing stairs, balancing, stretching, reaching and twisting. Push pull or lift up to 50 pounds. Continuous, repetitive motions. Must have hand usage to prepare foods. Vision must be correctable to read. Hearing must be sufficient to understand conversation in a noisy environment.
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
