Prep Cook-$24/hr + Benefits Included

Position Overview:
The Prep Cook is responsible for preparing all mise-en-place for production and batch cooking. They are responsible for preparing and producing all ingredients required to execute a dish, including all components (sauces, braises, condiments, spreads, etc.). They communicate clearly, ensure smooth service operations, and uphold quality service.

Benefits

• Flexible schedule
• Medical, dental, and vision insurance
• Career development

General Requirements:

• Act with integrity, honesty, and knowledge that promote the culture and values of TableOne Hospitality.
• Maintain clean and organized workstations that align with the restaurant's philosophy, culture, and standards of excellence.
• Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Display consistent attention to detail and follow through on all restaurant policies.

What You Bring to the Table:

• 1-2 years of kitchen preparation and cooking experience in an upscale restaurant.
• 1-2 years of experience in high-volume or fine dining kitchens.
• Ability to communicate effectively with management and staff.
• Utilizes a variety of cooking styles, times, and temperatures.
• Excellent critical thinking and decision-making skills.
• Organize all the various prep items needed from different areas and outlets.
• Follows sanitation procedures and organization of work areas.
• Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
• Attend and participate in daily briefings or pre-shifts.
• Knowledge and understanding of basic prep methods and various cooking techniques and cuisines.
• Plan, prep, set up, and prepare quality products in all areas, including sauces, braises, condiments, spreads, etc.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Assist in monitoring inventory of prepared food items to minimize waste while managing 86's.
• Minimize waste and maintain controls to attain forecasted food cost.
• Must work cleanly and efficiently, with respect for quality ingredients and careful attention to preparation.
• Adhere to all health code regulations and standards.
• Maintain food and supply inventory and notify management of restocking requirements.
• Ability to work varied shifts, including nights, weekends, and holidays.

Grooming:
All employees must maintain a neat, clean, and well-groomed appearance per Company standards outlined in the Employee Playbook.

Language Skills:
Ability to communicate effectively with management, guests, and staff.

Physical Demands:
The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
• Must be able to stand and exert well-paced mobility for at least 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space.
• Must be able to lift up to 20 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 20 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
• Talking and hearing occur continuously in the process of communicating with supervisors and other employees.
• Vision occurs continuously, with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• While performing the duties of this job, the Prep Cook is regularly required to stand, walk, sit, talk, or hear. Frequently, it is required to use arms and hands to reach, handle, or feel objects, tools, or controls, and it is occasionally required to stoop, kneel, crouch, or crawl.

Job Types: Full-time, Part-time

Pay: $24.00 per hour

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Vision insurance

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person