About the Role
As a Prep cook your role is to perform routine task and techniques set by the Chef & as followed in our recipes. As a prep cook you are responsible for, but not limited to, receiving orders, putting orders away in the proper storage, completing a prep list that is set daily, & overall kitchen cleanliness. MOST IMPORTANTLY TASTING. This position is an amazing opportunity to educate yourself and prepare for other roles in our restaurant. Ultimately, you will ensure our daily production is done correctly and in a timely manner.
Requirements
Qualifications
Must be at least 17 years old.
Food Safety Training Card issued by the Southern Nevada Health District (SNHD).
Proper knowledge of knife skills & safety is required.
Owning your own set of knives/ kitchen bag is a plus.
Some knowledge of using most commercial kitchen appliances. (Blenders, mixers, food processor) is a plus.
Upbeat Positive attitude and natural social skills.
Great and effective communication abilities.
Must have a keen eye for details (360-degree vision).
Schedule flexibility is a plus.
Ability to walk and stand for up to 8 hours at a time.
Ability to lift to 35-50 pounds.
Must be able to multi-task effectively while maintaining composure.
Availability to work evenings and on weekends, including holidays.
Must show and maintain a neat and clean appearance, following company guidelines
Excellent organizational skills and cleanliness.
Responsibilities
Coming to work awake, on time, and ready. Clean uniform, practiced personal hygiene, & washing hands frequently throughout service.
Check in receiving orders with chef for quality & then put away product away.
Attending pre-shift and general meetings to be up to date on day-to-day changes and topics of importance for the day. (Prep List, On/Off site catering, & special events).
Setting up your workstation, maintain organization & cleanliness before, during, & end of shift.
TASTING will be a key practice in our day. We will taste product from the prior shift, what we produce that day, and what foods we will be serving that service to our guest.
Playing your role as a part of the team in charge of processing all ingredients and production of our core recipes.
Must remain focused and on task throughout the entire shift.
Maintain walk-in cooler, dry storage, freezer cleanliness & organization. (FIFO’d, Labeled, & correct placement).
Understand and know how to respond to each other in a kitchen. (Saying, “behind” or “corner” when traveling in the kitchen or if pulling out something hot out the oven, you shout “HOT, GOING TO BACK PREP TABLE PLEASE!” to ensure safety & awareness to others.
Ensure our Kitchen is clean and up to our standards before, throughout and after the shift.
Maintain a clean overall appearance of our kitchen, including the dish room meaning dishes are stacked nicely without being thrown together in a massive pile. Labels removed, and in a trash can, boxes flattened in the back dock, if you see objects on the floor, it either needs to be thrown away if its trash or put in the dish room if it’s a dirty fallen utensil.