What are the responsibilities and job description for the Prep Cook position at The Loren at Lady Bird Lake?
Job Details
Prep Cook
About Us
At the cornerstone of Ladybird Lake and the Austin Skyline, the internationally recognized best in class Luxury Hotel Group, The Loren Hotel will bring a level of understated luxury and sophistication to Austin.
With its unparalleled views of Lady Bird Lake and the Austin skyline, The Loren invites discerning residents and guests to experience the ultimate in understated luxury and curated Austin culture. Our modern hotel rooms, impeccable service, and exclusive amenities offer the perfect complement to our indoor-outdoor environment, uniquely set within Austin’s most beloved green space.
Eligible benefits include:
- Participation in 401(k)
- Medical/Dental/Vision/STD/LTD/Life and AD&D/Hospital Indemnity
- Paid PTO
- Paid Holidays
- Paid Maternity/Paternity Leave
- Employee Assistance Program
Job Summary/Responsibilities
To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels. Some of the key duties and responsibilities include:
- Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
- Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
- Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
- Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
- Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
- Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
- Check pars for shift use, determine necessary preparation, freezer pull and line set up.
- Note any out-of-stock items or possible shortages.
- Assist in keeping buffet stocked.
- Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
- Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
- Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
- All other duties as assigned, requested or deemed necessary by leadership.
Supervisory Duties
None
Core Competencies
Drawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associates, regardless of role which include:
- Integrity and Respect
- Job Excellence
- Communication
- Cooperation
- Dependability
- Initiative
- Job Knowledge
- Judgement
- Planning & Organization
- Problem Solving
- Quality
Qualifications
Education/Formal Training
High school education or equivalent.
Experience
- 1 year of prep cook experience in a fast-paced, high-end or hotel restaurant
- Knowledge of all cooking and preparation equipment
- Basic knife skills
- Ability to stand and move at a fast pace for long periods of time
- Ability to work a flexible schedule is required
Education and Experience Requirements
- High school or equivalent education preferred
Physical Requirements
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
- Periodic climbing required.
- Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
- Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
- Continuous standing -during preparation, during service hours or during expediting, usually all day.
- Must be able to hear equipment timers and communicate with other staff.
- Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying.
- Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.
Environment
Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Salary : $18
