Prep Cook

1 year

Job Summary: Assists cooks in the preparation of all food items for all venues.

Essential Duties and Responsibilities:

• Prepares all the prep work for soups, sauces, salads, vegetables and hors d'oeuvres.
• Executes assigned culinary tasks during production and events
• Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers to protect against waste and spoilage.

• Travel, as necessary, to different properties/venues
• Assist coworkers with completion of assignments when needed
• Perform any general cleaning tasks, keeping work area clean and organized
• Attend and participate in all scheduled meetings and training sessions.
• Perform all reasonable requests by the management team.

Required Qualifications, Skills and Abilities

• Culinary School degree preferred
• Must have basic knowledge of the fundamentals of cooking
• Must have basic knowledge of accepted standards of sanitation.
• Must have knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements and portion sizes.
• Ability to read and write the English language to read recipes and communicate with other team members.
• Ability to communicate effectively with Team Members, management, clients and vendors if necessary.
• Ability to obtain Food Service Sanitation certificates.
• Able to work flexible schedule to accommodate business levels.

Physical Requirements:

• Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
• Ability to maintain regular, punctual attendance
• Must be able to lift, carry, push and pull up to 50 lbs
• Must be able to talk, listen and speak clearly
• Ability to stand, bend, stoop on a consistent basis
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.

Other Responsibilities:

• Always practice our Fundamentals
• Maintain professional appearance and behavior when in contact with guests and team members.
• Arrive to work in a perfect uniform and excellent hygiene
• Know and follow all Pier Sixty emergency, safety and health procedures.
• Follow Policies and Procedures in training manuals and Team Member handbook
• Follow proper time keeping policies and procedures
• Follow the sign in and out procedure for keys as necessary

Compensation: Hourly ($20.00 - $22.00)

basic cooking knowledge

Teamwork

Knowledge of Accepted Standards of Sanitation

Time Management

Operating Kitchen Equipment

Attention to Detail

Mathematical Skills for Recipes and Measurements

Adaptability

Ability to Work Under Pressure

Problem Solving

Customer Service

Customer Service Orientation

Communication Skills

Organizational Skills

Obtaining Food Service Sanitation Certificates

Safety Awareness

Physical Requirements for Lifting and Standing

Manual Dexterity for Using Kitchen Equipment

Work Ethic

Ability to follow instructions

Interpersonal Skills

Physical Stamina

Hygiene and Cleanliness

Professionalism

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