Prep Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful Prep Line Cook will play a key role in contributing to customers satisfactions and acquisitions goals. Set up and stocking stations with all necessary supplies. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cook menu items in cooperation with the rest of the kitchen staff. Answer, report and follow executive or sous chef’s instructions. Ensure that food comes out simultaneously, in high quality and in a timely fashion
Adaptability and Flexibility to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs. Diligently attends to details and pursues quality in accomplishing tasks. Demonstrate professional and gracious demeanor at all times. Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, answer, report and follow executive or sous chef’s instructions. Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen, Clean up station and take care of leftover food, Stock inventory appropriately and Maintain a positive and professional approach with coworkers and customers.
Prep Line Cook work in hotels, restaurants, conference and convention centers, corporate meeting centers and in other large venues where a Kitchen to be required. Prep Line Cook must maintain high standards of safety and cleanliness. Work extended hours in hot, noisy and sometimes close conditions. Stand for length of scheduled shift.