Primary Purpose:

As a prep cook, you will be responsible for skillfully applying culinary techniques.

Principal Duties and Responsibilities:

·         Maintain solid knowledge of food products and skillfully apply culinary techniques.

·         Identify and safely use kitchen equipment.

·         Restock kitchen supplies and food items required for service.

·         Properly label and date products to ensure safekeeping and sanitation.

·         Assist Management and Cooks in execution of service.

·         Ability to read and follow recipes accurately.

·         Maintain solid knowledge, understanding and preparation of base sauces, stocks, and soups.

·         Communicate with management, cooks and service staff in order to fulfill and address any issues or needs of the restaurant.

·         Perform other job-related duties as requested.

KNOWLEDGE, SKILLS, AND ABILITIES:

·         Knowledgeable of weights, measures, and various cooking techniques

·         Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, beverage machines, and smallwares

·         Knowledge of health, safety, and sanitation regulations

MINIMUM REQUIREMENTS:

·         High school diploma or equivalent preferred but not required.

·         One (1) year of experience as a Cook in a fast paced, high-volume restaurant

·         Work varied shifts, to including weekends and some holidays.

PREFERRED:

• Six (6) months previous experience preferred but not required.

Full Time and Part Time positions available! 

All your information will be kept confidential according to EEO guidelines.