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Prep Cook
Hansji Corporatiopn     Marble Canyon, AZ 86036
 Posted 21 days    

JOB SUMMARY:

On a typical day, a Prep Cook arrives before the start of service. They review the storeroom, walk-in

fridge and freezer to check for low-stock items. Prep Cooks also help staff unload produce from delivery

trucks and store them away. Throughout service, they switch between multiple jobs to assist the kitchen

staff as needed. This includes washing dishes, bringing pots to boil, chopping vegetables, measuring

portions and delivering produce to different stations for Cooks to add to their dishes.

After service ends, Prep Cooks help by washing remaining dishes, cleaning off kitchen surfaces, mopping

floors and placing clean utensils and dishes back in the appropriate places. They also record remaining

produce inventory and provide a list of supplies to management for them to order.

QUALIFICATION STANDARDS

Education & Experience:

• High School diploma or equivalent.

• Excellent organization and time management skills.

• Ability to communicate clearly and effectively with customers, co-workers and managers.

• Ability to read all food orders.

• ServSafe Training or Equivalent.

• Sanitation procedures as outlined in ServSafe manual.

• Proper handling and storage of all food items.

• Proper knife skills.

• Proper cooking techniques.

• Problem solving skills.

Physical Requirements:

• Long hours may sometimes be required.

• Light work-Exerting up to 50 pounds of force occasionally, and/or up to 10 pounds of force

frequently or constantly to lift, carry, push, pull or otherwise move objects.

• Ability to stand during entire shift.

• Ability to work a flexible schedule, including weekends and holidays.

• Stand by a heated area for long periods of time.

Mental Requirements:

• Must work well in stressful, high-pressure situations.

• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues

raised by clients, guests and co-workers.

• Must be effective in handling problems in the workplace, including anticipating, preventing,

identifying and solving problems as necessary.

• Must maintain composure and objectivity under pressure.

• Must be able to convey information and ideas clearly.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict

the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this

job at any time due to reasonable accommodation or other reasons.

Service attitude and communication:

• Maintain high standards of personal appearance and grooming. Wear a name tag when

working.

• Always maintain a professional and friendly demeanor.

• Establish and maintain good communication and teamwork with fellow employees and other

departments within the hotel.

• Must always be attentive, courteous and efficient in the dealings with the clients, guests,

managers and all other employees.

• Demonstrate a genuine caring and a commitment to guest service.

• Greet and welcome all guests approaching the front desk in accordance with standards.

Cooking Responsibility

• Wear a name tag and uniform and always presents a professional appearance. The uniform

includes a clean shirt (given by the company), black apron, name tag and safety shoes with

rubber soles.

• Washes hands with hot water and soap after using the restroom and upon returning to work

area.

• Is knowledgeable of all menu items on scheduled shift. (am/pm)

• Prepares all ingredients for the shift before service begins.

• Operates station in an efficient, safe manner.

• Practices ServSafe methods in preparing, cooking, holding, and storing of all food items.

• Freezer and refrigerator temperatures are always in compliance.

• Thoroughly cleans all burner grates, stove top, flat grill, grill hood, oven doors, chefs floor area,

reach-in exterior and prep area tabletop.

• Maintains cutting boards and assorted pots and pans in good, clean working order.

• Mark all food items with item name and date in reach-in and walk-in refrigerators and freezer.

• Completing all tasks, in order, on the prep list from the lead, other kitchen manager, or selfassessed and created.

• Labeling and stocking all ingredients on easily accessible shelves

• Washing, chopping and sorting ingredients like fruits, vegetables and meats

• Measuring quantities of seasonings and other cooking ingredients

• Parboiling food, reducing sauces and starting first steps in various dishes

• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing

kitchen

• Adhering to all relevant nutrition and sanitary regulations and standards

• Keeping track of ingredient inventory and collaborating with other kitchen and management

staff to order resupply.

• Places all refrigerated and freezer items are in designated spaces. Observe placement of foods

according to serve safe techniques.

• Communicates with all fellow team members in a professional manner.

• Assists utility personnel with final cleanup of kitchen.

• Arrives promptly for scheduled shift. Punch in/out at the scheduled shift time.

• Is in compliance with all health department standard requirements.

• When serving buffets, food quantities are placed in moderate size serving pans and bowls.

• Food left over from a buffet may not be reused or resold unless it is in an unopened package or

container.

• All other duties as assigned.

General Responsibility

• Comply at all times with standards and regulations to encourage safe and efficient restaurant

operations.

• Participate in all-employee meetings, events and other functions required by management.

• Be familiar with all policies and restaurant/hotel rules.

• Develop full understanding of hotel amenities and services.

• Understand emergency procedures and be prepared to help when necessary.

• Distribute or tabulate any work as outlined by management.

• Perform any other duties as requested by management.

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Job Details


Seniority Level

Some work experience (up to 5 years, non-manager)

Industry

Hospitality

Employment Type

Full Time

Number of openings

1

Salary

$15.00 Hourly


Related Skills:


How to Apply

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