Prep Cook
Job Summary:
The Prep Cook is responsible for preparing ingredients and maintaining a clean, efficient kitchen environment. This role is critical to the success of the kitchen by ensuring that all ingredients are prepped and ready for the line cooks.
Responsibilities:
- Ingredient Preparation: Wash, peel, chop, slice, and dice vegetables, fruits, and other ingredients as directed by the chef or kitchen manager.
- Meat and Seafood Prep: Trim, bone, and cut meats, poultry, and fish as needed.
- Measuring Ingredients: Measure and weigh ingredients accurately for use in recipes.
- Maintaining Cleanliness: Ensure all workstations are clean, organized, and sanitized before, during, and after shifts.
- Stocking Stations: Stock kitchen stations with necessary supplies, including condiments, utensils, and ingredients.
- Receiving Deliveries: Unpack and store incoming deliveries, ensuring proper rotation of stock to maintain freshness.
- Assisting with Cooking: Assist line cooks with basic cooking tasks and food preparation as needed.
- Following Recipes: Follow recipes and instructions precisely to ensure consistency in food preparation.
- Food Safety Compliance: Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.
Qualifications:
- High school diploma or equivalent.
- Previous kitchen experience preferred but not required.
- Ability to work in a fast-paced environment.
- Strong attention to detail and organizational skills.
- Basic understanding of cooking techniques and kitchen equipment.
- Excellent communication and teamwork skills.
- Flexibility to work evenings, weekends, and holidays as required.
Line Cook
Job Summary:
The Line Cook is responsible for preparing and cooking menu items in accordance with established recipes and standards. This role is essential in delivering a high-quality dining experience by ensuring that each dish is prepared with care and precision.
Responsibilities:
- Cooking: Prepare and cook a variety of dishes according to standardized recipes, ensuring proper portioning and presentation.
- Station Management: Set up and stock assigned kitchen stations with all necessary supplies, ensuring readiness for service.
- Quality Control: Monitor and maintain food quality and presentation, ensuring consistency and adherence to standards.
- Order Coordination: Communicate and coordinate with other kitchen staff to ensure timely and efficient service.
- Sanitation and Safety: Maintain a clean and organized workstation, adhering to all health and safety regulations and practices.
- Inventory Management: Assist in inventory management by monitoring stock levels, rotating stock, and reporting shortages to the kitchen manager.
- Equipment Maintenance: Properly use and maintain all kitchen equipment and tools, reporting any malfunctions or issues to the kitchen manager.
- Collaboration: Work collaboratively with other kitchen staff, providing assistance and support as needed.
- Menu Development: Contribute to menu development by suggesting new dishes and improvements to existing recipes.
Qualifications:
- High school diploma or equivalent.
- Minimum of 1-2 years of experience as a line cook or in a similar role.
- Proficiency in various cooking techniques and kitchen equipment.
- Strong understanding of food safety and sanitation practices.
- Ability to work in a fast-paced, high-pressure environment.
- Excellent organizational and multitasking skills.
- Strong communication and teamwork abilities.
- Flexibility to work evenings, weekends, and holidays as required.