AM Part-Time Prep Cook

Description

Basic Function: Responsible for preparing foods in accordance with club recipes and standards according to par sheets or instructions from the Sous Chef or Executive Chef.

Essential duties and responsibilities: 

Primary Responsibilities:

1. Slices and proportions cold cooked proteins, garnishing them in an appetizing and tasteful manner.

2. Prepares appetizers, hors d’oeuvres, center pieces and relishes in an attractive manner.

3. Prepares cold sauces, jellies, stuffings, salad dressings, vinaigrettes, and sandwiches.

4. Prepares salads, fruit, spreads, dips, chips, croutons, cookies, whipped butter, eggs and cheeses.

5. Prepares e-meals, continental breakfasts, happy hours, brunch prep, cold items for functions, express buffets, men’s and ladies day plated or buffet lunch, Friday night buffet hot and cold items, tennis functions, kid tennis lunches and order breads and rolls for line.

6. Organizes all walk-in coolers and freezers.

7. Requisitions food supplies necessary to produce the items on the menu.

8. Gathers necessary ingredients to work station and maintains sufficient levels of food products to ensure smooth service for each day.

9. Compiles prep list daily and completes food prep in a timely manner before service.

10. Plans food preparation schedule around nightly menus and upcoming events.

11. Cooks all meats listed on menu to specification when ordered.

12. Covers, labels, dates and stores all reusable products rotating and utilizing as necessary.

13. Returns all meats, poultry and seafood to butcher shop at the end of every shift.

14. When necessary, deep cleans all equipment being used i.e. stove, flat grill, fryer, low-boy refrigerator tops bottoms and seals, ovens and salamander racks.

15. Maintains the highest level of sanitation in conformance with city and state health safety regulations.

16. Notifies Sous Chef in advance of expected shortages.

17. Cleans and sanitizes equipment daily or as needed throughout the shift.

18. Takes pride in products prepared, showing interest in current food trends, introducing new ideas and possible improvements.

19. Other duties or assignments as requested by the Sous Chef or the Executive Chef.

Other Duties and Responsibilities:

• Maintain The Moorings Yacht & Country Club commitment to member satisfaction while performing job duties. 
• Exhibit and practice professional and courteous behavior while interacting with both internal and external customers, in person and in email or telephone conversations. 
• Comply with all rules, regulations and policies as stated in the Employee Handbook and/or established by the Board of Governors.
• Adhere to the Club’s Code of Ethics and Conduct.
• Professional appearance and manner. 
• Must be able to work well under pressure and meet all deadlines.
• Adhere to all stated policies and procedures.

Requirements

Qualifications: 

Education: High school diploma or equivalent preferred. No formal culinary training required. 

Skills: 

· Strong time management skills.

· Strong organizational skills.

· Strong teamwork and customer service skills required.

· Able to speak, understand, read and take direction.

Knowledge and Certificates: Knowledge of food preparation and handling.

Experience:  2-3 years of short-order cooking experience. 

Physical Demands of Work Environment: 

1. Able to grasp, lift and/or carry up to 50 lbs. as needed.

2. Finger/hand dexterity to operate kitchen machinery, knives, etc. 

3. Flexible schedule and ability to work weekends and holidays required. 

4. Able to withstand changes in temperature, occasional smoke, steam and h eat and work in a confined area.

5. Employee is required to stand for long periods of time, will balance and stoop, kneel or crouch and walk during shift.

6. The noise level in the work environment is usually moderate.

7. Must possess hearing, visual and sensory abilities to detect emergency situations; also, to distinguish product, taste, texture, temperature and presentation and preparation. 

Machines/Equipment/Tools used:

1. Kitchen equipment including knives, fryer, grill, oven, and heat lamps. 

Classification: Hourly, non-exempt.

Supervision: No supervisory duties are included in this position