Prep Cook at Union League National

Job Title: Prep Cook
Department: A la Carte
Reports to: Chef
Job Summary: To provide ensure quality food and products be used for service, maintain a clean and organized kitchen/stock area, and to assist chef and cooks where needed.

This position is a seasonal position with a range of $18-22/hour.

Responsibilities:
Opens restaurant each morning
Accepts and signs for deliveries from distributors
Maintains records of all received shipments
Label all perishable items and organize to ensure freshness
Rotate food and perishable items to eliminate loss
Up keep and clean the facility, including the bathrooms (daily)
Implement and follow back of house standards
Stores, restocks, and shelves delivery items as necessary
Take daily inventory of food, dry goods and paper products
At the end of the month, master inventory of all products
Communicate clearly, effectively, and efficiently with chef
Reports any major or unresolved shipment delays or problems to chef
Assists in kitchen prep daily, mise en place, etc.
Practices food safety and sanitation when handling meats, seafood, and other items
Practices clear and written communication between BOH and FOH staff

Requirements:
Strong organization skills
Attention to detail/quality
Excellent written and verbal communication skills
Ability to log information and make mathematical computations quickly and accurately
Understanding of seafood, meats, vegetables, and basic ingredients
Be able to carefully handle live product (lobster, crab)
Must be able to lift 25 lbs
Must stand for long periods of time - bending and lifting required daily
Note: Back of house experience is a plus, but not required. The above tasks and any additional duties shall be completed to the satisfaction of the Dining Room Manager and Chef