Prep Cook
Coast Kitchen Restaurant at
Timber Cove Resort
Jenner, California, USA
The prep cook is responsible for general kitchen food prep items. All food is prepared following pre-established portion size and quality standard recipes. He/she is responsible for maintaining cleanliness of his/her station at all times.
ESSENTIAL FUNCTIONS:
· Time and Attendance: The employee is responsible for knowing their schedule and checking it frequently, as schedules are subject to change. Employees are expected to be at work, in uniform and at their station at their scheduled start time. One minute is late and being late affects all team members. Time and attendance will be tracked, logged and considered at time of review.
· Uniforms and Grooming: The cook will be in proper uniform at beginning and throughout entire shift. Uniform to consist of chef coat, approved cook supplied own pants, non-slip shoes and socks, apron, side towels and approved hat. Hair nets can be worn but hat must also be worn. On a daily basis all cooks will be showered, well-groomed and will not use cologne or perfume while at work. Use of perfumes and colognes affect the guests experience and interfere with the quality of the food. Jewelry will be limited to one ring (wedding band), watch and stud type earrings that do not dangle.
· Stocking and Maintenance: The prep cook maintains pars on staples such as Caesar dressing, mayonnaise, peeled carrots and potatoes, etc… He/she informs his/her manager of excess items that should be used.
· Food Preparation: The prep cook is assigned a daily checklist with priorities showing items that need to be prepared for service, i.e. sauces and stocks, raviolis, pickles, stocks, vegetables, etc.
· Communication: The prep cook communicates potential problems, both verbally and in written form with his/her manager using daily checklist and daily journal to maintain par stock on prep items. He/she keeps chefs informed on the condition of equipment and safety in his/her area.
· Break Down/Clean Up: The cook breaks down and cleans up the station at the end of the shift and assists in securing the kitchen. Each cook is responsible to assist the entire kitchen team in the thorough cleaning of the kitchen before their shifts end. All items are wrapped and marked, cooled and stored properly.
· Kitchen Manual: The prep cook is thoroughly familiar with and complies with guidelines specified in the Restaurant Kitchen Manual.
· Meetings: Attends periodic meetings as called by management.
· Certifications, Licenses, Registrations: California Food Handlers Card Serve Safe certification. Driver's License.
· All other work related duties as assigned by management.
PREREQUISITES:
Education: Degree from a post-secondary culinary arts training program is desirable.
Physical: Must be able to speak clearly and listen attentively to employees, dining room and kitchen staff and guests. Must be able to understand English and have basic spoken and written English skills. Must be able to stand and exert well-paced mobility for periods of up to 6 hours in length under very hot and stressful conditions. Must have the ability to lift pots, pans, etc., up to 50 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tool and equipment.
Experience: Minimum 3 years’ food preparation dealing with hot line aspects, i.e. grilling, sautéing, roasting. Excellent knife skills, familiar with all kitchen equipment, organizational skills.
ESSENTIAL FUNCTIONS:
· Time and Attendance: The employee is responsible for knowing their schedule and checking it frequently, as schedules are subject to change. Employees are expected to be at work, in uniform and at their station at their scheduled start time. One minute is late and being late affects all team members. Time and attendance will be tracked, logged and considered at time of review.
· Uniforms and Grooming: The cook will be in proper uniform at beginning and throughout entire shift. Uniform to consist of chef coat, approved cook supplied own pants, non-slip shoes and socks, apron, side towels and approved hat. Hair nets can be worn but hat must also be worn. On a daily basis all cooks will be showered, well-groomed and will not use cologne or perfume while at work. Use of perfumes and colognes affect the guests experience and interfere with the quality of the food. Jewelry will be limited to one ring (wedding band), watch and stud type earrings that do not dangle.
· Stocking and Maintenance: The prep cook maintains pars on staples such as Caesar dressing, mayonnaise, peeled carrots and potatoes, etc… He/she informs his/her manager of excess items that should be used.
· Food Preparation: The prep cook is assigned a daily checklist with priorities showing items that need to be prepared for service, i.e. sauces and stocks, raviolis, pickles, stocks, vegetables, etc.
· Communication: The prep cook communicates potential problems, both verbally and in written form with his/her manager using daily checklist and daily journal to maintain par stock on prep items. He/she keeps chefs informed on the condition of equipment and safety in his/her area.
· Break Down/Clean Up: The cook breaks down and cleans up the station at the end of the shift and assists in securing the kitchen. Each cook is responsible to assist the entire kitchen team in the thorough cleaning of the kitchen before their shifts end. All items are wrapped and marked, cooled and stored properly.
· Kitchen Manual: The prep cook is thoroughly familiar with and complies with guidelines specified in the Restaurant Kitchen Manual.
· Meetings: Attends periodic meetings as called by management.
· Certifications, Licenses, Registrations: California Food Handlers Card Serve Safe certification. Driver's License.
· All other work related duties as assigned by management.
PREREQUISITES:
Education: Degree from a post-secondary culinary arts training program is desirable.
Physical: Must be able to speak clearly and listen attentively to employees, dining room and kitchen staff and guests. Must be able to understand English and have basic spoken and written English skills. Must be able to stand and exert well-paced mobility for periods of up to 6 hours in length under very hot and stressful conditions. Must have the ability to lift pots, pans, etc., up to 50 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tool and equipment.
Experience: Minimum 3 years’ food preparation dealing with hot line aspects, i.e. grilling, sautéing, roasting. Excellent knife skills, familiar with all kitchen equipment, organizational skills.