Prep Cook

DescriptionESSENTIAL DUTIES AND RESPONSIBILITIES: This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned. • Prepare food according to recipe and restaurant specifications in a timely and efficient manner • Use any checklists, cleaning lists and have finished in a timely manner as not to hinder the guest's service • Follow Kitchen Supervisor/Kitchen Manager/Food & Beverage Director's direction to manage all aspects of your duties. • Arrive as scheduled for your daily shift. Be prepared to take notes to carry out Kitchen Supervisor/Kitchen Manager/Food & Beverage Director's direction. • Bring any problems or shortages to the Kitchen Supervisor/Kitchen Manager/Food & Beverage Director's attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station. • Set up station according to menu needs and be set for service time. • Prep food products for shift: Use proper rotation, first in first out and check for quality while preventing food waste. • Understand how to use operate and care for all kitchen equipment. • Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures. • Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries, as well as assigned cleaning duties. • Check out with the Kitchen Supervisor/Kitchen Manager/Food & Beverage Director daily before leaving your shift. • Maintaining all necessary and/or required certifications and trainings, including ABC, Food Handler and any other as required by HVLA. • Other duties as assigned. RequirementsQUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Good knowledge of hot and cold food preparations; seasoning, vinaigrettes, soups, sauces, stocks, vegetable preparations, basic butchery, and meat and fish cookery. • Knife skills and cooking terms essential. • Knowledge of sanitation rules essential. EDUCATION and/or EXPERIENCE:High School Diploma/GED, 2 to 5 years experience of on the job training as a line cook in a restaurant; or equivalent combination of education and experience.