Line Cook Prep Cook - Four Points by Sheraton, Scotts Valley

Responsibilities:

• Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Identifies and selects cuts of meat, poultry, shellfish, fish, game or vegetables used for frying or sautéing.
• Selects and safely uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat.
• Prepares items for frying by portioning and breading. Prepares items for sautéing by portioning.
• Prepares garnishes for fried or sautéed items.
• Fries, sautés or otherwise produces food items along with appropriate garnish while maintaining temperature and proper handling techniques.
• Maintains a sanitary work-station.
• Inspect all kitchen surfaces to ensure that all areas are sanitary in accordance with safe food handling procedures.
• Prepares vegetables for salads by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting or scoring.
• Wash, weigh, measure and prepare various ingredients for cooking or serving as directed by brand guidelines.
• Assist cooks, kitchen staff, bartenders and servers with various tasks as needed.
• Package take-out foods and/or serve food to customers.
• Store, date and rotate food in the designated containers to prevent spoilage.
• Inventory food items.
• Inventory, place orders and properly store, date and rotate food items.
• Organize food storage and kitchen equipment.

Skills and Abilities

Customer Service:

• Every order is handled with a high level of professionalism and any customer complaints are dealt with quickly and efficiently. This requires an advanced knowledge of industry best practices and customer service.
• Determine how to best achieve the goal of not only meeting the restaurant’s specifications regarding presentation of all food prepared, but exceeding the outlined commitment to quality.

Communication:

• This position requires a commitment to details both verbally and non-verbally, therefore, the Line/Prep Cook must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management.
• Must understand instructions, read written company memorandums and communicate with little or no additional direction.

Information Gathering:

• Look for ways to enhance the quality of food preparation services including ingredients.

Performing General Physical Activities:

• Require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials.
• Must exert well-paced mobility for periods of up to 8 hours in length.
• Must have the ability to lift pots, pans, etc. weighing up to 50 pounds
• Must possess finger dexterity to use small tools adeptly.

Technical Skills:

• Must have knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.

Experience:

• Restaurant: 1 year
• Cooking: 1 year
• Food Handler