Job Title: Jr. Cook/Prep

Department: Culinary

Reports to Manager: Sous Chef

FLSA Status: Non-Exempt

SUMMARY

Experienced in high-volume, high-quality preparation and production of hot and cold catered event foods.

DUTIES AND RESPONSIBILITIES

· Prepare menu items from posted production lists

· Read recipes and follow instructions to make sure food is prepared with excellent quality, correctly and on-time.

· Adhere to food and work safety procedures and keep organized work area

· Maintains the kitchen, kitchen equipment, and related areas in a safe and sanitary condition always. Corrects or reports any safety and sanitation hazards.

· Lead small groups to execute event foods

· Work Action station as needed

· Maintain confidentiality and exercise discretion

· Performs special projects and assignments as business dictates

· Tastes and evaluates all food before service to ensure high end food quality standards are met, consults Chef or Sous Chef with any concerns.

· Fries, grills, sautés, roasts, bakes, braises, steams or others prepares food products as directed.

· Prepares soups, sauces and other food items from scratch ensuring product has reached appropriate temperature before serving.

· Performs other tasks as directed by management.

SUPERVISORY RESPONSIBILITIES

This position may oversee small groups of cooks in preparation projects and event execution

SKILLS AND QUALIFICATIONS

· Culinary Arts Degree or certification and 3 years of related food preparation experience in a fine dining and/or large-scale catering experience or at least 6 years of food preparation experience in a fine dining and/or large-scale catering experience.

· Minimum six years’ experience of related experience in high end fine-dining and/or catering industry.

· Must have intermediate to advanced knife skills.

· Knowledge and ability to safely operate and maintain food service equipment. Skill in operating equipment such as mixers, food processors, slicers, blenders, gas range, flat top grill, char broilers, hot wells, deep fat fryers, sauté pans

· Must have basic math skills and ability to analyze digital and analog thermometers, scales, and other measuring devices. Knowledge of weights/measures and conversions.

· Must have problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures.

· Must be able to follow directions and follow detailed verbal and written instructions with little supervision.

· Must be able to work independently and as part of a team.

· Must have strong multi-tasking skill and be able to work in a fast-paced diverse setting.

· Ability to interact and communicate effectively with customers, staff, and guests.

· Must be able to work cooperatively and respectfully with a diverse set of staff, management, and guests.

· Must be self-motivated and have the drive to learn and grow professionally.

PHYSICAL DEMANDS

Ability to stand for long periods of time

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

WORK ENVIRONMENT

Fast paced kitchen setting

The noise level in the WORK ENVIRONMENT is usually loud

CERTIFICATES, LICENSES, REGISTRATIONS

Serve-Safe certification

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

This company is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.