Prep Cook

Our team is seeking a Prep Cook to push our catering business to the next level.

Description

The successful candidate will focus on food preparation according to company standards and guest expectations, while maintaining safety and hygienic requirements by health code to ensure events fall within the client vision and company standards.

This candidate is excellent at food preparation, maintaining a clean work environment, and keeping to timelines while working in a high-volume kitchen. The perfect Prep Cook will have small-company energy with expert navigation skills for completing assigned tasks independently and with a team. Your strengths present themselves with calm confidence in your daily operation, ability to complete food-based projects with or without direct supervision and find motivation in the why we deliver excellence at every level.

Our idea candidate:

Is approachable and balanced
Ensures production requirements are met to the highest standards
Reads and understands recipes, measurements, and general kitchen equipment
Ability to gather food ingredients and supplies from walk-in or freezer units
Always look to improve communal areas such as walk-in or dry storage
Has accountability to results and takes initiative on cleaning projects

This is a part-time opportunity with weekend requirements.

Responsibilities

The primary job of the Prep Cook is to collaborate with the Sous Chef.

This includes but is not limited to:

Prep food according to company recipes and standards
Follow daily, weekly, and monthly cleaning schedules
Load and label speed racks according to event flow
Check production counts prior to being fired or prepared
Peer train and motivate new team members through personal actions on projects
Reports to and communicates with Sous Chefs and Leads regarding menu/recipe accuracy
Exemplifies a working knowledge of hierarchy in a professional kitchen
Maintains food safety guidelines per the state of Ohio and department standards
Maintains personal hygiene to ensure health and safety standards set by the CDC and department standards are met

Required

Minimum of 1 years’ experience in a high-volume restaurant or catering company
Proficiency in basic knife skills, cuts, and cooking methods
Ability to lift 50 pounds, kneel, stoop or reach for product on high and low shelves and stand for 8 hours at a time

Preferred