What are the responsibilities and job description for the Prep Cook at Union League National position at Union League National Golf Club?
Job Title: Prep Cook
Department: A la Carte
Reports to: Chef
Job Summary: To provide ensure quality food and products be used for service, maintain a clean and organized kitchen/stock area, and to assist chef and cooks where needed.
This position is a seasonal role from April to November.
Responsibilities:
• Opens restaurant each morning
• Accepts and signs for deliveries from distributors
• Maintains records of all received shipments
• Label all perishable items and organize to ensure freshness
• Rotate food and perishable items to eliminate loss
• Up keep and clean the facility, including the bathrooms (daily)
• Implement and follow back of house standards
• Stores, restocks, and shelves delivery items as necessary
• Take daily inventory of food, dry goods and paper products
• At the end of the month, master inventory of all products
• Communicate clearly, effectively, and efficiently with chef
• Reports any major or unresolved shipment delays or problems to chef
• Assists in kitchen prep daily, mise en place, etc.
• Practices food safety and sanitation when handling meats, seafood, and other items
• Practices clear and written communication between BOH and FOH staff
Requirements:
• Strong organization skills
• Attention to detail/quality
• Excellent written and verbal communication skills
• Ability to log information and make mathematical computations quickly and accurately
• Understanding of seafood, meats, vegetables, and basic ingredients
• Be able to carefully handle live product (lobster, crab)
• Must be able to lift 25 lbs
• Must stand for long periods of time - bending and lifting required daily
• Note: Back of house experience is a plus, but not required. The above tasks and any additional duties shall be completed to the satisfaction of the Dining Room Manager and Chef
Salary : $17
