Experience Inc. Jobs

PREP COOK

(Cocinero de Preparacion)

Full time - 6am 2pm

Must Work Weekends

Salary range: Min Wage - $17 per hour, + MSC (DOE and state)

Reports to:Head Chef, Sous Chef

Department:BOH / Kitchen

Positions Classification:FLSA Non-Exempt, Hourly Employee

POSITION SUMMARY:The Prep Cook contributes is responsible for the daily preparation and execution of food items on the line, stations, or other areas of the kitchen with established recipes and techniques. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

GENERAL ATTRIBUTES:

• To maintain a highcustomer service focusby approaching your job with our guests' satisfaction always in mind.
• To have apositive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.
• To bedecisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
• To bemotivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.
• To beflexible, responding quickly and positively to changing environments
• To maintain highteam focusby strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES(other duties may be assigned):

• Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes.
• Follows the prep list created by chefs
• Labels and stocks all ingredients on shelves so they can be organized and easily accessible
• Measure ingredients and seasonings to be used in cooking
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Prepare simple dishes such as salads, entrees etc.
• Act with integrity, honesty and leadership that promotes company's values.
• Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation.
• Assist management with ensuring daily, weekly, monthly logs are maintained
• Assist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations.
• Cross train in all other positions and provide support to those work stations as needed.
• Perform other duties and responsibilities as required or requested.

QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

• 2+ years of restaurant or food production / retail operations experience.
• Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
• Must know basic math
• Ability to understand and follow written and verbal instructions
• In-depth understanding of professional cooking, knife handling skills and safety
• Ability to take direction
• Ability to train and teach
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Strong preparation cooking skills
• Ability to work with speed and efficiency
• Demonstrates integrity, trust, ethics, and values.
• Must be able to take direction and delegate responsibilities effectively.
• Ability to work in a fast-paced environment.
• Adaptable, eam-oriented, dependable, and strong work ethic.
• Manager Food Handler Certification - Food Handling and Sanitation Awareness
• Must understand how to abide by the rules of the Department of Health related to Food Service.

PHYSICAL DEMANDS:The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds and occasionally lift/carry/or move up to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENTS:The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment may be moderate with surrounding areas that may be wet, hot/cold, slippery, or humid.

RESUMEN DEL PUESTO:El Cocinero de Preparacin contribuye y es responsable de la preparacin diaria y la ejecucin de alimentos en la lnea, estaciones u otras reas de la cocina con recetas y tcnicas establecidas. Ayuda con la limpieza, el saneamiento y la organizacin de la cocina, los refrigeradores y todas las reas de almacenamiento.

ATRIBUTOS GENERALES:

• Mantener un alto enfoque deservicio al clienteabordando su trabajo con la satisfaccin de nuestros huspedes siempre en mente.
• Tener unimpacto positivo, asumiendo la responsabilidad y la iniciativa para resolver los problemas, siempre comunicndose claramente tanto con los huspedes como con sus colegas.
• Serdeterminado,aceptar la responsabilidad de hacer que las cosas sucedan, pensar en el futuro y desarrollar planes de contingencia (mientras se asegura de tener el apoyo para hacer el trabajo).
• Estarmotivado y comprometido, abordar todas las tareas con entusiasmo y aprovechar las oportunidades para aprender nuevas habilidades o conocimientos con el fin de mejorar su rendimiento.
• Serflexible, responder rpida y positivamente a entornos cambiantes
• Mantener un altoenfoque de equipomediante un fuerte liderazgo, mostrando cooperacin y apoyo a los colegas en la bsqueda de los objetivos del departamento.