Overview:
The Prep Cook is responsible for preparing high quality food based on hotel standards. They are also responsible for the timely and accurate preparation of food items for the line, pantry or the production area of the main kitchen.
Responsibilities:
* Be responsible for quality of food.
* Prepare food orders as per established recipes/menus.
* Ensure equipment and kitchen cleanliness.
* Maintain kitchen in a clean and organize manner to facilitate high volume production.
* Handle and store food in a sanitary fashion.
* Recognize quality standards in fresh vegetables, fish, dairy and meats.
* Coordinate with Chef/Sous Chef for Banquet functions and special orders.
* Follow all Health Department and Company regulations in regards to food and storage standards and safety.
* Understand formal requisition process.
* Perform Any other duties assigned by supervisor.
* Know the location and operation of all fire extinguishing equipment.
* Practice safe work habits at all times to avoid possible injury to self or other employees.
* Use Production Charts as specified by hotel's standards.
* Be able to support any position in the Kitchen that is in need of help.
* Follow all Health Department and Company regulations in regards to food and storage standards and safety.
* Be able to operate and maintain cleanliness of all kitchen equipment.
* Maintain a "Clean As You Go" policy.
* Assist in storage and rotation of food items according to hotel procedures.
* Sign keys out and back in under supervision as needed.
Qualifications:
* High School diploma or equivalent and/or experience in a hotel or a related field preferred.
* Culinary experience required.
* Flexible and long hours sometimes required.
* Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
* Ability to stand during entire shift
* Ability to withstand temperature variations both hot and cold.
* Have thorough knowledge of menus and the preparation required, according to hotel standards.
* Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
* Knowledge of herbs and spices and proper use of each.
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