Prep Cook

TAYLOR GLEN RETIREMENT COMMUNITY

PRINCE NURSING CARE CENTER

TITLE: Line Cook                                  RESPONSIBLE TO: Exec. Chef and Sous Chef

JOB OBJECTIVE: Responsible for the preparation of the food that comes out of the kitchen under the direction of the Sous Chef and Executive Chef. Assigned the task of preparing the food in all areas along the line of the kitchen such as baking, preparation, sauteing and so forth.

SCHEDULE:

• Part-time


• NOT A SET SCHEDULE


• Shift: 8am-4pm and/or 2pm-7pm


• Weekend availability a MUST

JOB RESPONSIBILITIES AND DUTIES:

• Helps set up the whole kitchen prior to a restaurant’s opening.


• Sets up a station by bringing all containers of necessary food items to that point in the line.


• Cooks a specific portion of each plated meal as assigned by either the head or sous chef.


• Assists with cutting, marinating and precooking foods.


• Keeps pace with other cooks on the line so that all food is ready for each plate at the same time.


• Steps in to help another line cook who is running behind.


• Assembles dishes and provides garnishment.


• Plates food in an attractive manner to maximize customer enjoyment.


• Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.


• Wraps unused items and stores in proper areas at the end of a shift and shuts off all equipment at the station.


• Cleans and sanitizes the area with soap and warm water and sanitizer.


• Participates in cleaning the rest of the kitchen before the restaurant closes for the night.

JOB QUALIFICATIONS/SKILLS AND ABILITIES:

• Has knowledge of standard cooking, baking, and grilling techniques.


• Possesses excellent communication skills.


• Works cooperatively and efficiently in a team environment.


• Has the ability to perform calmly under pressure.


• Uses critical thinking and reasoning skills to solve problems quickly.


• Manages time effectively.


• Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary.


• Learns new recipes and new procedures rapidly.


• Possesses strong mathematical skills.


• Stays up to date on changes in state and county sanitation requirements.


• Manages material resources well and places new orders soon enough to prevent running out of supplies.


• Monitors personal performance and makes improvements where needed.

EDUCATION AND EXPERIENCE

• High School Diploma


• On-the-job training


• Certificate in culinary arts or a related area from a vocational or technical school preferred\

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.